Home › Puddings and Desserts › Bavarian Cream

Bavarian Cream

1/2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar 1 pint milk Yolks of 7 eggs 1 cup milk 1 cup rich cream 1 teaspoon vanilla Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until light; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time.