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Bavarian Cream taken from my Great-Grandmother’s recipe book. 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.
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.
Bavarian Cream is either prepared as a dessert or used to make cakes, pastries and other sweet dishes. The preparation of the tasty cream dessert is not difficult and can be overcome by beginners easily.
It is not only a wonderful dessert but a base for many different types of creams. According to stories, the recipe for this decadent enjoyable cream was created by Isabeau de Bavière, one of the daughters of the Bavarian duke Stephan.
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