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Bavarian Cream Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Gelatin||2 Tablespoon (Unflavored)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Egg||2 , separated|
|Vanilla extract||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Strawberries||3 (For Garnishing)|
Calories 226 Calories from Fat 99
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 6.8 g33.9%
Trans Fat 0 g
Cholesterol 81.7 mg
Sodium 100.3 mg4.2%
Total Carbohydrates 24 g8%
Dietary Fiber 0.11 g0.45%
Sugars 19.9 g
Protein 6 g11.7%
Vitamin A 2.3% Vitamin C 3.5%
Calcium 9.1% Iron 1.5%
*Based on a 2000 Calorie diet
Gradually add milk, stirring until blended.
Microwave at HIGH 8 to 10 minutes, stirring every 3 minutes or until smooth and slightly thickened.
Beat egg yolks slightly.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Microwave at MEDIUM HIGH (70% power) 2 to 4 minutes, stirring after every minute.
Cool in refrigerator until mixture mounds slightly (about 1 hour).
Stir in vanilla.
Beat egg whites until foamy.
Gradually add 1/4 cup sugar, beating until soft peaks form.
Fold egg whites and whipped cream into gelatin mixture.
Spoon into a lightly oiled 5-cup mold.
Chill until set.
Unmold and garnish with strawberries.