Bavarian cream

Ingredients for 6 servings:

• 500 ml milk
• 1 vanilla pod(s)
• 6 sheets of gelatin
• 5 egg yolks
• 120 g sugar
• 400 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 5 minutes

Heat the milk and vanilla seeds with the pod in a saucepan. Soak the gelatine in cold water. Whisk the egg yolks and sugar until creamy. Stir the hot milk (without the vanilla pod) into the egg yolk mixture. Whisk everything over a hot water bath until creamy (do not beat, as no air should be mixed in!) until the mixture can be pulled apart to form a rose (you can see this on the wooden spoon). Squeeze out the gelatine and dissolve it in the warm cream, stirring constantly, then stir everything over a cold water bath until cold. Whip the cream until stiff and fold it into the cream just before it sets. Rinse out a dish and pour in the cream. Chill the mixture in the refrigerator for at least 2-3 hours. Tip: All kinds of fruit sauces or compotes go well with this.