Coffeebavariancream 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:

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

Steps:

• Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into a small saucepan; add bean., Add remaining ingredients to pan; cook and stir over medium heat until heated through, 5-7 minutes. Remove from heat; let stand, covered, 15 minutes to allow flavors to blend., Discard vanilla bean. Store in an airtight container in the refrigerator up to 4 days. Stir before using.

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:

• Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
• Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
• Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
• Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
• Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
• Remove from heat and whisk in the gelatin until it is completely dissolved.
• Pour the mixture into a large bowl and allow to cool to room temperature.
• Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
• Whip the cream until soft peaks form. Gently fold the cream into the custard.
• Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.

Steps:

• Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out.

Steps:

• In a mug stir together the first 4 ingredients.
• Float the cream over the coffee by pouring it over the back of a spoon, top with whipped cream.

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:

• Mix crust ingredients like pie crust.
• Put 1/2 in bottom in greased 9x13 pan and put down with spoon but not to tightly.
• To the other 1/2 of crust mixture add the filling mixture.
• Pour over crust mixture.
• Sprinkle with the sprinkle mixture that you have mixed together.
• Bake at 350 for 25 minutes or until done.