Bavarian Cream with Peaches Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Salt | 1 Pinch | |
| Granulated Sugar | 6 Tablespoon | |
| Eggs | 2 , separated | |
| Milk | 1 1/4 Cup (16 tbs) | |
| 1 cup heavy or whipping cream, whipped | ||
| 1 teaspoon vanilla extract or 1/2 teaspoon almond extract or rum to taste | ||
Directions
Early in day: In double-boiler top, combine gelatin, salt, 2 tablespoons sugar; stir in egg yolks; slowly stir in milk.
Cook over boiling water, stirring, until mixture coats spoon; remove at once; refrigerate until slightly thicker than unbeaten egg whites.
Beat egg whites until moist peaks form; gradually add 1/4 cup sugar; beat until stiff.
Fold into yolk mixture along with whipped cream, vanilla.
Turn into 8 custard cups; refrigerate.
Nice topped with peaches.
Cook over boiling water, stirring, until mixture coats spoon; remove at once; refrigerate until slightly thicker than unbeaten egg whites.
Beat egg whites until moist peaks form; gradually add 1/4 cup sugar; beat until stiff.
Fold into yolk mixture along with whipped cream, vanilla.
Turn into 8 custard cups; refrigerate.
Nice topped with peaches.
Chef
