Banana Bavarian Cream Recipes

Steps:

• Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
• On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
• Cook and stir 2-3 minute.
• Stir a little of the hot mixture into egg yolk.
• Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
• STIRRING CONSTANTLY.
• Add vanilla.
• cover entire surface with plastic wrap or waxed paper.
• Cool.
• beat smooth.
• Fold in whipped cream.

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.