Bavarian Cream Pudding

This is an excellent cake filling, if the whipping cream is omitted.


2 T unflavored gelatin (2 envelopes)

1/2 c cold water

4 egg yolks

2/3 c sugar (only 1/2 c if not adding whipped cream)

1 pinch salt

2 c milk

1 t vanilla

2 c whipping cream



1.  in med bowl, whisk yolks, sugar and salt.

2.  in small bowl, stir gelatin and cold water.

3.  In med saucepan, bring milk to a boil.  Turn heat off.  Stir in a small amount of milk into the yolk mixture, then stir the yolk mixture into the hot milk til well blended and thickened.  Strain if needed.  Whisk in the gelatin and vanilla.  

4.  When mixture is cooled to room temp, whip the cream to stiffness and fold in.  Chill.  SKIP this step if using the pudding as a cake filling.

~Recipe from — Carol_67.




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