Vanilla Bavarian Cream Pie 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:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

Steps:

• 1. Soften gelatin in cold water.
• 2. Scald the milk.
• 3. In a mixing bowl, mix together sugar and cornstarch.
• 4. Add eggs and mix thoroughly.
• 5. Add milk and softened gelatin, stirring constantly.
• 6. Cook custard in double boiler over hot water until it thickens and coats spoon.
• 7. Remove from heat.
• 8. Add ice cream while custard is hot.
• 9. Cool thoroughly.
• 10. Add vanilla.
• 11. Whip the cream and fold 1 1/2 cups into cooled custard.
• 12. Pour filling into pie shell, and refrigerate until set.
• 13. Garnish with remaining whipped cream.