Dessert
Bavarian Cream
PrepPr10 minCookCk30 minTotalTot40 minServesSrv4Ca:PCa:P1:1.0
Ingredients
- 3 egg yolks
- 2 tablespoons caster sugar
- 1 vanilla pod, or 2-3 drops of vanilla essence
- 3/4 pint milk
- 3/4 oz gelatin
- 5 tablespoons water
- 1/2 pint double cream
Directions
- Cream the yolks thoroughly with the sugar in a bowl.
- Infuse the vanilla pod in the milk until well flavoured, or add vanilla essence to the yolk mixture.
- Pour the milk onto the yolks, first removing the vanilla pod.
- Blend well and return to the pan.
- Stir continually over the heat until the custard coats the back of the spoon. Strain into a bowl to cool.
- Put the gelatine into a small pan, add the water, and leave to soak for 4-5 minutes.
- Partially whip the cream. When the custard is cold, dissolve the gelatine over the heat. It should be quite hot before pouring into the custard.
- Turn into a shallow pan and stand in a bowl of cold water. Stir until beginning to thicken creamily, then fold in 2 tablespoons of the partially whipped cream.
- Turn the custard into a lightly oiled mould and leave to set. Then turn out carefully and spread the rest of the cream over it.
Contribution
by orkneyman_Nutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 326.3
- Total Fat 63.4g
- Saturated Fat 28.2g
- Trans Fat 2g
- Polyunsaturated Fat 5.9g
- Monounsaturated Fat 21.9g
- Cholesterol 710.8 mg
- Sodium 1794.8 mg
- Carbohydrate 105.5g
- Fiber 1.9g
- Sugar 60.1g
- Protein 75g
- Calcium 959.6 mg
- Phosphorus 969.2 mg
- Ca:P ratio 1:1.0
- Vitamin A 311.3 mcg
- Vitamin C 0.9 mg
- B1 (Thiamin) 0.7 mg
- B2 (Riboflavin) 1.4 mg
- B3 (Niacin) 9.5 mg
- B5 (Pantothenic) 2.9 mg
- B6 0.4 mg
- Folate 80.8 mcg
- B12 3 mcg
- Vitamin K 0.1 mcg
- Copper 0.7 mg
- Zinc 8.8 mg
- Selenium 43.9 mcg
