Bavarian Cream

Ingredients

• 1.5 cups milk
• 0.25 cup cold water
• 2 egg yolks
• 0.5 pint cream
• 2 tablespoons sugar
• 3 tablespoons powdered sugar
• Few grains salt
• 0.25 teaspoon vanilla
• 1.5 tablespoons granulated gelatine
• 2 egg whites

Method

1. 1

   Scald milk and add gradually to egg yolks, slightly beaten and mixed with sugar and salt.

2. 2

   Cook over hot water, stirring constantly, until mixture thickens, then add gelatine, soaked in cold water.

3. 3

   Strain and add egg whites, beaten until stiff.

4. 4

   Set bowl in pan of ice water and stir, scraping from bottom and sides of pan, until mixture begins to thicken.

5. 5

   Add cream, beaten until stiff and mixed with powdered sugar and vanilla.

6. 6

   Line round paper cases with strips of sponge cake, using muffin rings to keep cases in shape.

7. 7

   Fill with cream and chill.

8. 8

   Remove from cases and garnish tops with 4 narrow strips of cake, radiating from center, and garnish center with a cube of jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 234. The excerpt below is the record exactly as published.

BAVARIAN CREAM 144 cups milk 14 cup cold water 2 egg yolks Vg pint cream 2 tablespoons sugar 3 tablespoons powdered sugar Few grains salt 34 teaspoon vanilla 114 tablespoons granulated gelatine 2 egg whites

Cook this with the app: pantry check, scaling, and the assistant.