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Bavarian Cream
blakelylaw
By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired
Bavarian Cream is usually not in and of itself a dessert; it is more often used as a pastry filling.
Ingredients
  • 3½ c. milk
  • 1 envelope (unflavored) gelatin
  • 1 c. sugar
  • 3 eggs (separated)
  • vanilla
Steps
  1. Separate eggs. Dissolve gelatin in ½-c. milk.
  2. Beat egg yolks. Separately, Beat egg whites (till they hold a peak).
  3. Heat remaining milk (but do not boil).
  4. Stir gelatin mixture, sugar, & egg yolks into milk.
  5. Cook mixture over slow fire (stirring constantly) till mixture thickens.
  6. Remove from heat & fold egg whites into egg yolk mixture.
  7. Add vanilla to taste.
  8. (Chill till ready to use.)
Notes
  • From the look of it, this recipe has got to be one of the oldest in the recipe collection I inherited from my mother-in-law. I found it on an absolutely yellowed piece of paper, tucked into a cookbook from 1933. The parts in parentheses were added by me to make a little more sense of this recipe.
 

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