Bavarian style crème


  • 300 milliliters milk
  • 1 vanilla pod
  • 5 gelatin sheets
  • 4 egg yolks
  • 100 grams sugar
  • 300 grams cream

Preparation method (receipt)

Whisk the cream until stable peaks, soak gelatin in the cold water. Pour milk in a saucepan, add the vanilla pod content and pod. Heata the milk with vanilla. Whisk yolks with sugar until white foam. Mix milk with yolks and cook in a water bath, stirring occasionally. Squeeze the gelatin and place into the saucepan. Cool the creme, placed in the bowl with ice, stirring occasionally. Add the whipped cream before the jelling the creme. Place on dessert plates and put in the fridge.

milk vanilla pod gelatin egg yolk sugar cream