Vanilla Bavarian Cream

Preparation info

  • Yield: about

    1½ qt

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Gelatin

Method

Procedure

  1. Soak the gelatin in the cold water.
  2. Prepare the crème anglaise. Whip the egg yolks and sugar until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over a hot-water bath, stirring constantly, until it thickens slightly. (Review for a detailed discussion of making