Bavarian Cream

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*2 1/4 teaspoons Knox Gelatin

*3 tablespoons Cold Water

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Combine the above and allow gelatin to bloom or set. Set aside.

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*3/4 cup Heavy Whipping Cream

*3/4 cup 2 percent Milk

*1 half Vanilla Bean or 1 tablespoon Vanilla Extract or Teaspoon of Vanilla Paste

In a sauce pan add cream, milk and half a vanilla bean and bring to almost a boil. Then remove from heat and remove the vanilla bean and slice down the middle of the vanilla bean and scrap about vanilla seeds and add back to cream. Set aside and prepare egg mixture for tempering.

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Egg Mixture

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*4 Egg Yolks

*1/4 cup granulated Sugar, plus 1 tablespoon

Whisk together in a glass bowl the egg yolks and sugar. Then take about 3 tablespoons hot milk mixture and while whisking drizzle hot milk mixture to egg mixture, repeat and then slowly drizzle the remaining milk, whisking consistency until combined (tempering eggs).

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Add the Bavarian cream mixture back to sauce pan and cook on medium-low heat just until the sauce thickens. (Be careful not to curdle eggs, don’t allow mixture to boil. You could also use a double boiler to cook and thicken Bavarian cream.)

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When sauce has thickened pour the sauce through strainer into glass bowl and stir in the softened gelatin and stir until melted.   Then place bowl in a cold water bath and allow Bavarian Cream to thicken as it cools to room temperature and fold in  your whipped cream. Then pour into silicone molds for individual serving and refrigerate.

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Whipped Cream:

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*1 and 1/2 cups Heavy Cream, whipped

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Place cream in a chilled mixing bowl and with chilled whisk , I used stand mixer. Mix on high-speed until cream forms medium soft peaks.

Note: I like to add the whipped cream to the Bavarian Cream mixture after it has set after being refrigerated. I like to also to make the Bavarian cream a couple of days before I need to use it by allowing the Bavarian cream to set in the refrigerator, then remove when needed. Stir the set Bavarian cream until it’s a creamy texture again and then fold in 1/3 of the whipped cream at a time, making a light Bavarian Cream.

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Add Bavarian Cream to cream puffs, baked pie crusts or tart crusts and etc…

Also see Pastry Cream Eclairs

Enjoy!

Lindy