BAVARIAN CREAM

ingredients

2 c. milk or 1 c. milk plus 1 c. half and half
Vanilla
6 egg yolks
2/3 c. granulated sugar
1 tbsp. unflavored gelatin
3 tbsp. cold water
Touch of vanilla

directions

Put milk and vanilla in a saucepan and bring to a boil. Beat the egg yolks and the sugar on medium speed until the mixture whitens and forms a ribbon. Still beating, add the milk to the egg yolks. Pour the mixture back into the saucepan. Heat slowly, stirring constantly with a wooden spoon. DO NOT ALLOW TO BOIL. When the liquid coats a spatula, remove from heat, and place the pan in a bowl of cold water to stop the cooking. WHILE STILL WARM, add the gelatin that has been dissolved in the cold water. Cool in refrigerator. Serve in dessert dishes.

Source: lanalei Wise