Vanilla Bavarois

Boil one pint of milk with half a split vanilla bean. Whip four egg-yolks well in basin with six ounces of sugar, dilute them with the boiling milk, and pour the whole into a saucepan to stir over a moderate fire without letting it boil. Remove the cream from the fire as soon as it thickens, take out the vanilla, and add two gelatine leaves (one ounce) previously softened in cold water. When this is melted pass the whole through a fine wire sieve into a tin basin and leave to cool on ice. As it begins to thicken mix in about three pints of cream, whipped and drained. Fill a jelly mold (Fig. 149) incrusted on ice with this, put on it a round of paper, and then let the bavarois harden for two hours. At the last moment dip the mold in hot water, and invert it on a cold dish.