Bavarian Cream
- 1 vanilla bean
- 1 1/4 cups heavy cream
- 1 tablespoon powdered gelatin
- 3 tablespoons milk
- 1/4 cup sugar
- 5 egg yolks
- 1 1/4 cups whipped cream
- 6 sliced strawberries
- Put the split vanilla bean in cream and slowly bring to a boil.
- Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod.
- Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together.
- Warm the cream mixture back up and slowly whisk into eggs.
- Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon.
- Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins.
- Place in refrigerator for 4 to 5 hours or until mixture is set.
- Remove from molds and garnish with strawberries.
vanilla bean, heavy cream, powdered gelatin, milk, sugar, egg yolks, whipped cream, strawberries
Taken from www.foodnetwork.com/recipes/michael-symon/bavarian-cream-recipe.html (may not work)