Bavarian Cream Recipe
Ingredients
| Milk | 2 Cup (16 tbs) | |
| Gelatin envelope | 1 | |
| Eggs | 2 , separated | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Instant coffee | 1 Tablespoon |
Directions
Heat milk in top of double boiler with gelatin sprinkled on top.
In separate bowl mix egg yolks, sugar, vanilla and instant coffee.
Add a little hot milk to this and then add to milk in double boiler.
Cook over medium heat until mixture coats silver spoon.
Cool.
Beat egg whites until stiff but still glossy.
Fold in a little of the cooled mixture - then add this to the egg whites, stirring gently.
Place in a quart mold and refrigerate.
Ready to unmold and serve in 6 to 7 hours.
In separate bowl mix egg yolks, sugar, vanilla and instant coffee.
Add a little hot milk to this and then add to milk in double boiler.
Cook over medium heat until mixture coats silver spoon.
Cool.
Beat egg whites until stiff but still glossy.
Fold in a little of the cooled mixture - then add this to the egg whites, stirring gently.
Place in a quart mold and refrigerate.
Ready to unmold and serve in 6 to 7 hours.
Chef
