Bavarian Cream Recipe

Ingredients

1 envelope unflavored gelatin
2 tbsp cold water
2 egg yolks
1/2 cup sugar
1 dash salt
1 cup milk
1 tsp vanilla
1 cup heavy cream, or 2 cups whipped topp, ing


Directions

Sprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the
top of a double boiler. Beat until light. Add milk. Cook over boiling
water, stirring constantly, until mixture is thick & smooth. Add
softened gelatin, dissolve. Add vanilla. Cool until thick, stirring
often. Whip cream until it is very thick, but not stiff, fold into
the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold
water, chill until set. Unmold, serve with chocolate sauce. Makes 6
servings.

My Notes: I added an extra egg yolk, & about half a pint of red
raspberries to the milk mixture to make sure it would thicken. I
didn't have heavy cream, so I used a cup of lite sour cream.

From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett


Servings: 6 servings

 

 

Bavarian Cream Recipe brought to you by Recipe Ideas


Categories: German


The History of Recipes

It is quite feasible to follow the history of written cooking instructions far back into history, at least as far into history as early Egypt, and quite possibly further than that. Having said that, mostly, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.

Closer to modern times, we find two recipe books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the upper classes of that period.

By the time we get to the twentieth century, cook books were in great demand, mostly as a result of higher levels of literacy, people having increased free time and having more money.

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We hope you enjoy this Bavarian Cream recipe.

 


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