Bavarian Cream
- 400 ml Whole Milk
- 100 ml Double Cream (Whipping Cream)
- 100 grams Sugar
- 1 stick Vanilla Bean
- 2 each Egg Yolk
- 55 grams Corn Starch
- 1 tbsp Unsalted Butter
- 50 ml Double Cream (Whipping Cream), whipped
- Heat 300ml milk, cream, sugar, and vanilla bean over low heat.
- In a bowl, whisk until smooth corn flour, egg yolks, and 100ml milk.
- When the milk mixture start to boil, turn off the heat.
- Ladle the mixture over the egg mixture slowly while keep whisking.
- After about 6 ladles, pour the egg mixture into the milk mixture.
- Turn on the stove over low heat and whisk continually until the mixture thicken and smooth.
- Turn off the heat, and add the butter.
- Whisk until shinny.
- Chill for 4 hour.
- Beat using mixer until smooth, add whipped cream to make it lighter.
- Enjoy.
milk, cream, sugar, vanilla bean, egg, starch, butter, cream
Taken from cookpad.com/us/recipes/340293-bavarian-cream (may not work)