Servings: 6 cups
Equipment
Ingredients
Creme Anglaise:
- 1 cup full fat milk ~240g
- 4 egg yolks medium or large
- 2 teaspoons vanilla extract
- 6 tablespoons sugar 75g
- 4 teaspoons gelatin ~12g
- 1/4 cup water 60g
To Make Bavarian Cream:
- 2 cups heavy cream ~480g
Instructions
Make Creme Anglaise
- Bloom Gelatin: Mix gelatin with water and set aside.4 teaspoons gelatin, 1/4 cup water
- Heat Milk: Combine milk and vanilla extract; heat until just before boiling.1 cup full fat milk, 2 teaspoons vanilla extract
- Mix Yolks: Whisk yolks and sugar in a separate bowl.4 egg yolks, 6 tablespoons sugar
- Temper Eggs: Slowly add hot milk to yolks while whisking to prevent curdling.
- Cook Mixture: Return to the pot and simmer on low until thickened, stirring constantly, then cook for an additional 1-2 minutes.
- Add Gelatin: Remove from heat, stir in bloomed gelatin and whisk until smooth. Cool to about 105°F or 40°C.
Make Whipped Cream
- Whip Cream: In a chilled bowl, whip the heavy cream to medium or firm peaks. Chill until needed.2 cups heavy cream
Combine
- Strain Anglaise: Strain the creme anglaise into a large bowl to remove any lumps.
- Fold in Cream: Gently fold in whipped cream in thirds to maintain volume. Stir until the mixture is uniform in color.
- Set or Serve: Use immediately for soft-set desserts or chill for firmer consistency that's pipeable.
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