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Bavarian Cream


4 cups milk

1/4 cup + 1 tablespoon sugar

3 tablespoon plain gelatin

1 1/2 teaspoon vanilla extract

4 large eggs separated


In a large sauce pan, dissolve gelatin in cold milk.

Place pan over medium heat and heat until simmering, stirring frequently.

While milk is heating, whisk together egg yolks and 1/4 cup sugar until light and pale yellow in color.

Slowly add mixture to simmering milk, whisking constantly.

Let cook, stirring constantly, until smooth and thickened, about 3 minutes.

Remove from heat transfer to a large bowl, and set aside, stirring occasionally, until warm not hot.

Beat egg whites until foamy.

Add 1 tablespoon sugar and vanilla and continue beating until soft peaks form.

Fold in beaten whites. Chill until thickened.

Use as topping for desserts, to fill eclairs,indiviual puff pastries,etc.