Bavarian cream, a new name I came across just a few days back when my one of my blogger friends, +Rafeeda AR made a mention of it on her fb post. I was curious to know what it was and when the blog post on this wonderful dessert appeared which was a combo of many desserts along with Bavarian cream, I decided to try Bavarian cream, alone which can be had as a dessert itself. Having said that, Rafee's blog is one of the wonderful blog with a wide range of recipes and Rafee is a consistent blogger and Masha allah, she manages to do atleast 3 posts a week. I love reading her write-ups and every time her posts appear on blog, its like a new movie release for me.
The recipe is made with egg yolks, basically its a kind of custard and it tasted so very delicious. I added some nuts on top and praline powder, which added more to the taste.
- 2 egg yolks
- 1 cup milk
- 2 tbsp sugar
- A pinch of salt
- 1/2 tsp vanilla essence
- 1 pack (10 gm) gelatin
- 1/4 cup cold water
- 1 cup whipping cream
- Sprinkle the gelatin into the cold water and set aside for it to bloom.
- Boil milk with the sugar and salt. Keep the egg yolks ready in a bowl. Slowly pour in the milk into the yolks, while continuously whisking. Since the milk is hot, there are chance of the egg curdling. Whisk vigorously so that the eggs don't curdle.
- Return back the mixture to the stove and cook on low flame till the custard thickens and coats the back of the spoon. Switch off the flame. Add the gelatin water and mix till the gelatin melts into the custard. Allow to cool.
- Meanwhile, whisk the whipping cream along with the vanilla essence till medium peaks form. It doesn't need to be stiff. Fold in the custard using a spatula till well incorporated.
- Pour this mix in a large pudding tray or several mini ones.
- Refrigerate until set.
- serve chilled and enjoy.