Vanilla Bavarian Cream Recipe

Preparation of Vanilla Bavarian Cream

1. 1

   Bloom the Gelatin

   Soak the gelatin sheets in cold water for about 10 minutes until softened.

2. 2

   Prepare Vanilla Mixture

   In a saucepan, combine the milk, sugar, and the seeds from the vanilla bean (split the bean and scrape the seeds). Heat the mixture over medium heat until it is warm but not boiling.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and thick. Gradually add the warm milk mixture to the egg yolks, whisking continuously.

4. 4

   Cook the Mixture

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).

5. 5

   Add Gelatin

   Remove the saucepan from heat and add the bloomed gelatin, stirring until completely dissolved.

6. 6

   Incorporate Whipped Cream

   In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard mixture until well combined.

7. 7

   Chill

   Pour the mixture into serving molds or cups and refrigerate for at least 4 hours, or until set.