Bavarian a la Vanille, ou au cafe

(from Lucianolinda’s recipe box)

This can be the basis for a Bavarian cream. or Charlotte Russe with ladyfingers, or a cold soufflé in a mold, or poured into a sugar crust as a chiffon pie.

Source: Archives

Serves 10 people

Categories: Desserts-Sauces

Ingredients

  • 2 Tbsp. (2 packets) plain unflavored gelatin
  • 2 cups milk, divided
  • 1 fresh vanilla bean halved lengthwise; or 1/2 cup fresh ground coffee (regular grind)
  • 1 cup sugar
  • 8 egg yolks
  • 3 egg whites
  • 1/8 tsp. salt
  • 1/4 tsp. cream of tartar
  • Pure vanilla extract, as needed
  • 1/2 cup chilled heavy cream

Directions

  1. Crème Anglaise- Custard sauce:

  2. Sprinkle the gelatin into 1/2 cup milk in a measuring cup, and set aside.

  3. Place remaining 1 1/2 cup milk in a saucepan with a cover. Set over moderate heat; add the halved vanilla bean or the coffee, and bring almost to the simmer; cover and let steep 15 minutes over very low heat.

  4. Meanwhile, gradually beat the sugar into the egg yolks, using a mixer or whisk; beat until the mixture is pale yellow and forms the ribbon as a bit is lifted and dropped back. When milk and flavoring have steeped together, strain through cheesecloth lining a sieve.

  5. Beat by dribbles into the egg yolks and sugar until half a cup has gone in; gradually beat in the rest. Set over moderate heat and stir slowly with a wooden spoon, reaching all over bottom of pan, for 4 to 5 minutes, but be careful sauce does not come to the simmer and curdle the egg yolks. You must however, het it to the point where it thickens enough to coat the spoon with a creamy layer. Immediately remove from heat, and stir in the softened gelatin mixture; beat vigorously; for a minute or so to dissolve gelatin completely, and to cool custard slightly. Remove cheesecloth from sieve; strain custard.

  6. The Egg Whites:

  7. At once using a clean dry beater and mixing bowl, beat the egg whites starting rather slowly until the egg whites begin to foam. Bet in the salt and cream of tartar, gradually increase speed to fast, and continue until they form stiff shining peaks. Pour the hot custard sauce down the inside of the egg-white bowl, then fold the egg whites into the custard with a rubber spatula.

  8. Finishing the Bavarian Cream:

  9. Set in a bowl of ice, Every 2 t0 3 minutes, fold gently from edges and bottom of bowl to center, to prevent outer portion from setting before the cream is cold. As soon as it is cold, but not set, remove from he owl of 1ce (8 to 10 minutes at most).

Email to a friend | Print this recipe | Back