Bavarian Cream 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:

• This gelatin-based custard must be made several hours before you plan to serve it.
• It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
• INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
• Set aside to soften for 5 minutes.
• (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
• Slowly add the sugar and continue to stir until well mixed.
• Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
• Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
• The milk should be hot, but not boiling.
• It is better to underheat than to boil.
• As long as the milk is hot it will work fine.
• Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
• Cook, stirring slowly, but constantly for 3 or 4 minutes.
• Tilt the pan until you can see the bottom.
• If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
• Remove from heat.
• Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
• Stir in the vanilla.
• Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
• It should be thick but pourable.
• This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
• If the cream is too stiff, the dessert will be too firm.
• Fold the whipped cream into the custard.
• Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
• If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
• Otherwise, spoon into dessert bowls.

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:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.

Steps:

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

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.

Steps:

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

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.