Composition / ingredients
Cooking method
1. Soak gelatin in water. Follow the recommendations written on the package.
2. Transfer the yolks to a suitable container.
3. Add half of the sugar to the yolks, mix thoroughly.
4. Pour milk and 150 ml of cream into a saucepan, add salt and the remaining sugar. Bring the mixture to a boil.
5. Pour the boiling liquid into a bowl with the yolks and sugar, stirring all the time.
6. Pour everything back into the saucepan, put it on the stove and bring it to a boil again. The contents of the saucepan should thicken.
7. Remove the pan from the heat, put vanilla sugar in it, stir.
8. Melt the gelatin in a water bath, pour it into the contents of the pan, stir and wait until the mass cools down. It is necessary that it is not hot, but still warm - about 30 degrees.
9. At this time, whisk the cream into a thick foam.
10. Pour half of the cream into a saucepan to the vanilla mass, mix well, add the remaining cream, mix again.
Bavarian custard is ready! Now it can be used for making cakes or served to the table as an independent dessert, decorated to your taste - berries, nuts, grated chocolate, etc.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla sugar - 379 kcal/100g
