Wayne Gisslen

Bavarian Cream

Preparation info
  • portions:

    12

    portion size: 3 oz 85 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
0.75

Method

  1. Soak the gelatin in 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. Add vanilla. Cook in a hot-water bath, stirring constantly, until it just thickens slightly. Review for details on making crème anglaise.
  3. While the sauce is sti