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Classic Bavaroise
Preparation info
- Makes
1.1 kg
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Originally bavaroise was not a dessert but a drink. It was created in the middle of the 18th century in Paris and named in honour of the Princess of Bavaria who favoured a sweet tea drink, that has eventually evolved into this crème.
Ingredients
500 ml 18 fl oz 2 cups 1
Method
- Put the milk in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the pan and drop in the split pod (bean) too. Bring to the boil.
- In a mixing bowl, whisk together the egg yolks and sugar until they are well combined and light in colour.
- Pour half the boiled liquid onto the egg mixture and mix well. (1)
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