Spiced Chocolate Bavarian Cream Recipes

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.

BAVARIAN CREAM

Steps:

• This gelatin-based custard must be made several hours before you plan to serve it.
• It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
• INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
• Set aside to soften for 5 minutes.
• (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
• Slowly add the sugar and continue to stir until well mixed.
• Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
• Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
• The milk should be hot, but not boiling.
• It is better to underheat than to boil.
• As long as the milk is hot it will work fine.
• Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
• Cook, stirring slowly, but constantly for 3 or 4 minutes.
• Tilt the pan until you can see the bottom.
• If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
• Remove from heat.
• Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
• Stir in the vanilla.
• Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
• It should be thick but pourable.
• This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
• If the cream is too stiff, the dessert will be too firm.
• Fold the whipped cream into the custard.
• Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
• If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
• Otherwise, spoon into dessert bowls.