John Myers
Bavarian Creme
The perfect bavarian creme recipe with a picture and simple step-by-step instructions.
- 3 Egg yolk
- 0,5 Vanilla stalk
- 250 ml Milk
- 125 g Sugar
- 8 sheet Gelatin white
- 250 ml Cream
- Fresh strawberry
- Heat the milk together with the vanilla stick. Bring the milk to the boil briefly and then remove it from the stove. Let the vanilla sticks soak in the milk for another 10 minutes. Then take them out.
- Stir the egg yolks with the sugar until frothy. Then add the hot milk while stirring.
- Soak the gelatin in cold water.
- Put the milk pot on the stove again and beat the milk mixture vigorously with a whisk over low heat. Just before cooking, remove the saucepan from the stove to prevent the cream from curdling. Now squeeze out the gelatin and stir it into the milk mixture.
- Pour the cream into a syringe and squirt it into a bowl. Let the cream cool down and stir it from time to time so that no skin develops.
- Whip the cream until stiff and fold it into the cream.
- Rinse a mold with cold water and pour in the cream. Let everything set in the refrigerator and turn the cream out onto a plate before serving. Garnish the cream with strawberries.
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