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Orange Bavarian Cream Recipe
|Oranges||2 Large (Bright Skinned)|
|Sugar lumps||8 Gram (2 Large Lumps)|
|Gelatin||1 1⁄2 Tablespoon|
|Granulated sugar||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs), chilled|
|Orange liqueur||2 Tablespoon|
Serving size: Complete recipe
Calories 2295 Calories from Fat 718
% Daily Value*
Total Fat 80 g122.9%
Saturated Fat 43 g215.1%
Trans Fat 0 g
Cholesterol 1495.2 mg
Sodium 763 mg31.8%
Total Carbohydrates 322 g107.2%
Dietary Fiber 9.7 g38.8%
Sugars 299.4 g
Protein 65 g131%
Vitamin A 55.2% Vitamin C 300%
Calcium 78.2% Iron 21%
*Based on a 2000 Calorie diet
One at a time, rub sugar lumps over them until all sides of each lump are impregnated with orange oil.
Mash sugar lumps into a 4 qt.mixing bowl.
Grate orange peel into bowl; squeeze juice of oranges into measuring cup to make 1/2 to 3/4 cup of strained juice.
Sprinkle gelatin over the orange juice and set aside to soften.
Add the egg yolks to the orange sugar in the mixing bowl.
Gradually beat in the granulated sugar and continue beating for 2 to 3 min.until mixture is pale yellow and forms ribbons.
Beat in cornstarch.
Beat boiling milk in a thin stream of droplets into the egg yolk mixture.
Pour into a 2 qt.enameled saucepan and set over moderate heat.
Stir with wooden spoon until mixture thickens enough to coat spoon lightly.
Do not over-heat or egg yolks will scramble.
Remove from heat and immediately add orange juice and gelatin mixture, beating a moment or two until gelatin has dissolved completely.
Rinse out mixing bowl and pour in the custard.
Beat egg whites and pinch of salt until soft peaks form.
Using a rubber spatula, fold egg whites into hot custard.
Set in refrigerator.
Fold delicately with spatula several times while mixture is cooling, to keep from separating.
When cold, but not quite set, beat the cream lightly, until doubled in volume and beater leaves faint traces on the surface.
Fold the whipped cream and orange liqueur into the custard.
Rinse an 8 cup ring mold in cold water and shake out excess water.
Turn Bavarian Cream into mold and cover with wax paper.
Chill for 3 to 4 hours or overnight.
Remove wax paper & dip mold in very hot water for 1 second, run a knife around edge of cream and remove onto a chilled serving platter.
Serve surrounded with the orange segments.
As delightful to the eye as it is to the taste