Bavarian Custard Recipes

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.

Steps:

• 1. Soften gelatin in 1/2 c cold milk.
• 2. Beat egg yolks and sugar well in a heatproof bowl. Slowly add 1-1/2 cups of milk. Cook in a double boiler until mixture coats spoon. (Actually, I use a whisk and it also will coat the whisk). Add gelatin mixture and stir together. Place in fridge until mixture is completely chilled.
• 3. When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy. Fold in stiffly beaten egg whites and whipped cream. Add vanilla and mix well.
• 4. Pour into parfait dishes and chill.
• 5. For caramel sauce, add butter, cream, vanilla and brown sugar to a saucepan. Bring mixture to a boil and stir for 2 minutes.
• 6. Let cool slightly and serve over custard.
• 7. You can add any other flavor topping to the custard if you prefer.

Steps:

• Mix milk and pudding together until just slightly thickened.
• Add remaining ingredients until thoroughly mixed.
• Chill.
• Serve with fruit.

Steps:

• In medium bowl place instant pudding. With wire whisk, stir in milk until mixture is smooth and slightly thickened.
• Add sour cream and yogurt; whisk until smooth.
• Cover; refrigerate at least 2 hours.
• Spoon custard into 6 individual dessert dishes and top with assorted berries.