Caramel Bavarian Cream

Name: Caramel Bavarian Cream
Yield: Makes 3 cups
Ingredients: 3 egg yolks; 25 (50 grams) small sugar cubes; 2 teaspoons gelatin; 1 cup (8 ounces) heavy cream; ½ cup (4 ounces) heavy cream; 1 cup (8 ounces) milk; 3 tablespoons water

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

This is caramel-flavored crème anglaise bound by gelatin and lightened with very softly whipped cream.

It is used in Caramel Carousel.

Ingredients

25 (50 grams) small sugar cubes
½ cup (4 ounces)

Dessert

Method

Ingredient Preparations

Place the sugar cubes into a 3-cup copper sugar pot or comparable-size heavy-bottomed saucepan and melt them over medium-low heat. At the same time, pour the ½ cup heavy cream