Custard Bavarian Creme Recipe
Ingredients
| Gelatin | 1 Tablespoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| 2 teaspoons vanilla or 2 tablespoons orange flavored liquer | ||
| Frozen whipped topping | 2 Cup (16 tbs), thawed | |
Directions
In 2-quart casserole, combine gelatin, sugar, salt, milk and eggs; beat until well mixed.
Cook uncovered, 6 minutes or until mixture bubbles around edges, stirring occasionally during last half of cooking time.
Cool until mixture thickens.
Add vanilla and fold in whipped cream.
Pour into 8-cup mold or 8 individual molds.
Refrigerate 4 hours or until set.
Unmold and serve
Cook uncovered, 6 minutes or until mixture bubbles around edges, stirring occasionally during last half of cooking time.
Cool until mixture thickens.
Add vanilla and fold in whipped cream.
Pour into 8-cup mold or 8 individual molds.
Refrigerate 4 hours or until set.
Unmold and serve
Chef
