Pumpkin Bavarian Creme Recipes

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PUMPKIN BAVARIAN CREME



Pumpkin Bavarian Creme image

This unique pumpkin bavarian creme can be a delicious dessert on its own or as an addition to pumpkin sponge cake.

Provided by Chef Laura Frankel

Categories     Brunch, Desserts

Time 25m

Yield 6

Number Of Ingredients 13

2 tablespoons bourbon
1 tablespoon gelatin
1/4 cup coconut milk
1 cup sugar
1 cup pumpkin puree
4 egg yolks
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 tablespoon nutmeg
5 egg whites
1/4 cup water
1/2 cup sugar

Steps:

  • 1. Place the bourbon in a small bowl or cup and sprinkle with gelatin. Allow the gelatin to bloom. 2. Heat the sugar, coconut milk and pumpkin puree over medium heat. 3. Whisk the egg yolks and cornstarch together. Temper* the pumpkin mixture into the egg yolks and return to the heat. Stir continuously over medium heat until the mixture is very thick. Add the gelatin, vanilla and spices and cool completely. 4. In a stand mixer fitted with a whisk, whip the whites until they are at medium peaks. 5. Cook the water and remaining sugar until a temperature of 250 degrees is reached. 6. Whip the whites until they are a stiff peak and turn down the mixer. Pour the hot sugar syrup into the whites. Turn the mixer to high and whip until the meringue has cooled. 7. Fold the meringue into the chilled pumpkin mixture. Serve over Pumpkin Sponge Cake *Temper the eggs by slowly bring up the temperature of the eggs by gently adding the hot liquid to the eggs. This will prevent them from scrambling! If you DUMP all the hot liquid in at once, you will have scrambled, curdled eggs

Nutrition Facts :

PUMPKIN BAVARIAN DESSERT



Pumpkin Bavarian Dessert image

This recipe was given to me by my friend Ann, over 25 years ago; she made this for special occasions; one of which I got to help make and sample..Oh my it is to die for....She was a great caterer and a wonderful person. I have not made it yet this year..but give it a try you will love it, it sounds complicated but it really isn't. When I make it I will post a photo..or you can post your photo of it....enjoy!

Provided by Pat Duran @kitchenChatter

Categories     Puddings

Number Of Ingredients 14

3 ounce(s) pkg. cook and serve butterscotch pudding mix
1 1/2 cup(s) solid pack canned pumpkin
1/3 cup(s) dark brown sugar,packed
1/2 teaspoon(s) pumpkin pie spice
1 1/2 teaspoon(s) vanilla extract
2 tablespoon(s) light corn syrup
5 ounce(s) toasted slivered almonds,divided
2 cup(s) heavy whipping cream
1 pint(s) vanilla ice cream
GOLDEN SPARKLE SAUCE
1 1/2 cup(s) granulated sugar
1 cup(s) boiling water
2 tablespoon(s) butter
2 tablespoon(s) light corn syrup

Steps:

  • Cook pudding according to package directions. Combine in a large bowl the prepared pudding, pumpkin, sugar,spice and vanilla. Mix well. Chill for 1 hour.
  • Prepare an 8-inch spring form pan with the 2 Tablespoons of corn syrup and sprinkle with 4 ounces of the toasted almonds. Set aside.
  • Beat the whipping cream until stiff and then fold into the chilled pumpkin mixture. Spoon the mixture into the prepared pan. Freeze overnight.
  • About an hour before serving, loosen torte around edges with a knife; release spring and carefully lift off pan. Place torte and bottom base on a large serving plate. Place in refrigerator to soften.
  • Just before serving, scoop the ice cream into petals with a large spoon and mound on top of torte. Drizzle with the Golden Sparkle Sauce and sprinkle with the remaining almonds. Cut into wedges, serve with additional sauce, if desired. This dessert will hold up well in freezer for several days. Golden Sparkle Sauce: Heat sugar in a heavy skillet over low heat, stirring constantly with a wooden spoon, until melted into a golden syrup.Remove from heat and very slowly stir in the boiling water. Return to heat and add the butter and corn syrup. Cook, stirring constantly, until smooth and blended; remove from heat(the sauce will be thin,but thickens as it cools). Store in a covered jar at room temperature. Makes 2 cups..

BAVARIAN CREAM



Bavarian Cream image

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

2 tablespoons unflavored gelatin
½ cup cold water
4 egg yolks
½ cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream

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

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