Bavarois à la vanille

Name: Bavarois à la vanille (Vanilla-flavored Bavarian Cream)
Yield: 12 or More Servings.
Cuisine: France
Ingredients: ¼ cup mirabelle, kirsch, or other liqueur, optional; ⅓ cup water; Whipped cream, optional; English custard; 3 envelopes unflavored gelatin; 1 cup sugar; 4 cups milk; 2 cups heavy cream; 1 vanilla bean, split, or use 1½ teaspoons pure vanilla extract; 8 egg yolks

Vanilla-flavored Bavarian Cream

Preparation info

12
or More Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

4 cups milk
1 vanilla bean, split, or use 1½ teaspoons pure vanilla

Europe
France
Dessert
Mediterranean

Method

Bring the milk to the boil with the split vanilla bean. Do not boil further. If the bean is not to be used, add the vanilla extract later. Remove the vanilla bean, if used, rinse it off, dry it, and reserve for later uses.
Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon-colored.
Gradually add the milk to the