BAVARIAN CREAM
Steps:
- In a large bowl beat egg yolks, vanilla extract and powdered sugar until thick and fluffy.
- In a small bowl sprinkle gelatin over 1/4 cup cold milk.
- Heat rest of the milk, add to cold milk mixture and stir until gelatin is completely dissolved.
- Let milk mixture cool down, add to eggs and beat for about 3 minutes.
- Beat heavy whipping cream and fold into the egg-milk mixture.
- Pour into decorative glasses or leave in bowl.
- Cover and refrigerate at least for 4 hours or overnight.
Nutrition Facts : ServingSize 1 grams, Calories 495 kcal, Carbohydrate 40 g, Protein 7 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 276 mg, Sodium 60 mg, Sugar 37 g
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BAVARIAN CREAM
Make and share this Bavarian Cream recipe from Food.com.
Provided by Nancy Van Ess
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
- On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
- Cook and stir 2-3 minute.
- Stir a little of the hot mixture into egg yolk.
- Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
- STIRRING CONSTANTLY.
- Add vanilla.
- cover entire surface with plastic wrap or waxed paper.
- Cool.
- beat smooth.
- Fold in whipped cream.
EASY BAVARIAN CREAM
A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.
Provided by mandabears
Categories Dessert
Time 2h5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
Nutrition Facts : Calories 2702.9, Fat 171.8, SaturatedFat 122.9, Cholesterol 275.5, Sodium 3682.2, Carbohydrate 275.3, Sugar 264.8, Protein 23.7
ELEGANT COCONUT BAVARIAN CREAM
A family recipe usually saved for special occasions, this looks beautiful served in wine or martini glasses. It has a rich taste with a light texture. I recommend starting early on this, as the dessert needs time to set in the refrigerator. Great for when the oven is occupied with other dishes!
Provided by cezar
Categories Desserts Mousse Recipes
Time 3h50m
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
- Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
- Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
- Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
- Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
- Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 15.8 g, Cholesterol 74.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 126.3 mg, Sugar 14.6 g
BASIC BAVARIAN CREAM
Whip up Basic Bavarian Cream for a tasty dessert or side dish. All you need to make Basic Bavarian Cream is water, whipped topping and fruity gelatin.
Provided by My Food and Family
Categories Recipes
Time 5h30m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 4
Steps:
- Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Pour into 4-cup mold or individual molds sprayed with cooking spray.
- Refrigerate 4 hours or until firm.
- Unmold dessert onto serving plate. Garnish with 1/4 cup each additional whipped topping and fresh raspberries, if desired. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 16 g, Protein 1 g
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