Bavariancustard Recipes
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
BAVARIAN CUSTARD
I found this recipe in a magazine (not sure which one) about 20 years ago. It is easy to make and doesn't last long in our home. I use sugar-free instant pudding, rice milk, and Tofutti sour cream (lactose free) but this is the original recipe.
Provided by wealdrich
Categories Dessert
Time 2h5m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 188.3, Fat 10.2, SaturatedFat 6.3, Cholesterol 24.1, Sodium 292.2, Carbohydrate 21.4, Sugar 17.9, Protein 3.4
BAVARIAN CUSTARD
I don't really recall where I got this recipe, however, I think it is a knock-off version of Bavarian Cream. It only takes a few simple ingredients and can be a healthy dessert. You can use any flavors in this recipe also. I like to use French Vanilla and eat it with fruit. Blackberries, raspberries, and strawberries go especially well.
Provided by StacL
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix milk and pudding together until just slightly thickened.
- Add remaining ingredients until thoroughly mixed.
- Chill.
- Serve with fruit.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 6.5, Cholesterol 36.1, Sodium 444.3, Carbohydrate 32, Sugar 25.2, Protein 6
BAVARIAN CREAM
Provided by Michael Symon : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 8
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.
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Bavarian cream. Bavarian cream, crème bavaroise or simply bavarois is a dessert consisting of milk thickened with eggs and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for …
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- Roast meat and dumplings in Bavaria. Meat, especially veal, pork and sausages feature prominently on every menu in Germany and you’ll find plenty of traditional Bavarian dishes of roast meat on the menu typically served with potato dumplings and salad or vegetables.
- Wiener Schnitzel. Another very typical dish is the Wiener Schnitzel, a thin fillet of veal that’s coated with breadcrumbs and fried, served with a wedge of lemon and any chicken dishes would often be served with a wine or mushroom sauce.
- Try the river fish – trout, pike or salmon. When it comes to fish, the river fishes, such as salmon, trout or pike are often served with a herby cream sauce and rice.
- Try the salads in Bavaria. I did enjoy the mixed salads, which in Germany seem to be more of a compilation of other salads, unlike the UK where you’ll get an uninspiring mixture of lettuce, tomato and cucumber.
- Potato pockets with soft cheese. One of my favourite lunchtime meals was a large plate of this mixed salad topped with deep fried potato pockets filled with soft cheese – as there was so much colourful salad to work though I didn’t feel so guilty about eating those crispy deep fried potato croquettes.
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- Sauerkraut. Sauerkraut is an extremely popular side dish made of finely-shredded, fermented cabbages. It is served with everything, from sausages to pork dishes.
- Currywurst. A beloved German snack, currywurst is made with steamed and fried pork sausages, or bratwurst, that is then served with curry ketchup, sprinkled with curry powder and accompanied by fries.
- Kaiserschmarrn. Kaiserschmarrn is a mildly-sweet pancake dish that is scrambled until it is lightly caramelized. As the pancake mix cooks, it is turned and cut with a fork, and then usually served with sugar, berries, jam, or seasonal fruits.
- Leberknödelsuppe. Lots of traditional Bavarian foods are based around liver, and the leberknödel suppe (liver dumpling soup) is quite popular. The leberknödel, or liver dumplings are a savoury blend of liver, flour, eggs and spices, that are served in a clear broth.
- Weisswurst. Bavarians love their sausages. The thick and tender Weisswurst (literally, “white sausages”) are usually eaten for breakfast. These distinctive white sausages are made from veal and pork flavoured with parsley and onion.
- Apfelstrudel. Apfelstrudel, or apple strudel, is another tasty Bavarian treat. This dessert consists of fine sheets of dough (strudel) filled with apple mousse or apple chunks and baked until crisp.
- Bretzel and Obatzda. Bavarian pretzels, or bretzels, are known for their slightly hard crust and soft, chewy centre. Ther are lots of varieties to be found, and bretzels are often accompanied by obatzda, a thick, creamy dip made with soft cheese and butter and seasoned with salt, paprika, pepper, garlic, and spices.
- Beer. What is a visit to Bavaria without trying some of its famous beer? Like the rest of Germany, beer is brewed according to the Reinheitsgebot, a purity law that only permits water, hops, and malt as ingredients in beer, making it free of additives.
- Schnitzel. Another popular dish from Bavaria, the schnitzel is usually made from veal or pork. The meat is pounded until flat and then lightly breaded and fried.
- Germknödel with vanilla sauce. The knödel is a typical Bavarian dumpling. Here, it is filled with powidl, a delicious plum sauce, and served with creamy pudding, vanilla sauce and topped with poppy seeds.
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