Bavarian Cream

Ingredients

• 1/2 box or 2 tablespoons gelatine
• 5 tablespoons powdered sugar
• 1 pint milk
• 1 cup milk
• Yolks of 7 eggs
• 1 cup rich cream
• 1 teaspoon vanilla

Method

1. 1

   Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire.

2. 2

   Beat the yolks of the eggs until light; add the sugar and more milk; stir well; add the hot milk and gelatine.

3. 3

   When thoroughly mixed stir in the cream; flavor and add more sugar if desired.

4. 4

   Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 81. The excerpt below is the record exactly as published.

1/2 box or 2 tablespoons gelatine 3 eggl 1 quart milk Pinch of salt 1/2 cup sugar 1 tablespoon vanilla Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire ; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream. BAVARIAN CREAM V2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar 1 pint milk 1 cup milk Yolks of 7 eggs 1 cup rich cream 1 teaspoon vanilla

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