BAVARIAN CREAM CAKES RECIPES
BAVARIAN CREAM RECIPE | ALLRECIPES
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Frosting and Icing Recipes
Total Time 2 hours 5 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 cups
Number Of Ingredients 8
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, CarbohydrateContent 17.4 g, CholesterolContent 188.8 mg, FatContent 25.4 g, ProteinContent 4.5 g, SaturatedFatContent 15.3 g, SodiumContent 51.7 mg, SugarContent 15.5 g
EASY BAVARIAN CREAM RECIPE - FOOD.COM
A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
Nutrition Facts : Calories 2702.9, FatContent 171.8, SaturatedFatContent 122.9, CholesterolContent 275.5, SodiumContent 3682.2, CarbohydrateContent 275.3, FiberContent 0, SugarContent 264.8, ProteinContent 23.7
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