Bavarian Cream

Ingredients

Milk 1.5 cups

Sugar 1/2 cup

Egg yolk 3

Gelatin 1 tbsp

35% Cream 300 ml

Vanilla pods 2

Soak the gelatin in cold water, mixing 1 tbsp of gelatin with 4 tbsp of cold water. Cut the pods in half and scrape out the seeds. Place the milk, seeds, and vanilla pods in a saucepan and bring to a boil. Remove from heat, let sit for 10 minutes, then strain.

Whisk the sugar and yolk in a heatproof bowl. Place the bowl over a double boiler, making sure the boiling water does not touch the bottom. Whisk the sugar and yolks until smooth. Add the warm milk and continue whisking over a double boiler until the mixture thickens slightly.

 Remove the bowl from the heat, add the soaked gelatin, and mix well. Cover the cream and set aside to cool slightly. Grease 6 150 ml (5 oz) molds with butter. Whip the cream until soft peaks form and fold it into the cooled cream. Stir gently.

Pour the cream into the prepared molds and refrigerate for several hours or overnight, until set.

Enjoy!