Bavarian Cream with Cream Sauce Base

Yield: 5 servings | Serving Size: 4 ounces

Bavarian Cream with Cream Sauce Base

Ingredients

  • 1 teaspoon | Powdered gelatin
  • 3 tablespoons | Milk
  • 5 ounces | Sugar
  • 3 1/2 ounces (5 large yolks) | Pasteurized egg yolks

Preparation

STEP 1

Sprinkle gelatin into the milk; set aside.

STEP 2

Whisk sugar, egg yolks and salt together in saucepan. Add Cream Sauce Base; whisk to combine.

STEP 3

Cook mixture over medium-low heat, stirring constantly, until thickened and temperature reaches 145°F to 150°F. Remove from heat; whisk in vanilla and gelatin mixture until dissolved.

STEP 4

Transfer mixture to mixer bowl. Place bowl in ice bath and stir frequently until mixture begins to set up (50°F to 55°F).

STEP 5

Using whisk attachment, whip mixture on high speed until very pale in color, 1 to 2 minutes. Do not over beat.

STEP 6

Transfer mixture to individual serving dishes. Refrigerate until set.


Nutritional Information

  • Serving Size4 ounces
  • Calories350 calories
  • Fat 21 grams
  • Sat. Fat 12 grams
  • Trans Fat 0.5 grams
  • Cholesterol 235 milligrams
  • Sodium 130 milligrams
  • Carbohydrates 34 grams
  • Dietary Fiber 1 grams
  • Sugars 33 grams
  • Protein 6 grams
  • Vitamin A 876 IU
  • Vitamin C .18 milligrams
  • Calcium 81 milligrams
  • Iron .55 milligrams

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