Sleep eludes me, again...
Oct. 8th, 2007 12:06 amSo let me see if I can make sense of a recipe scrawled in pencil on an index card that has turned yellow with age.
Bavarian Cream
Ingredients:
In the meantime, pour cream into dish. Attempt (!) to beat. To accelerate cooling of the custard, put the saucepan into cold water. When it is cool, add cream and mix. Get a saucepan of ice and lower the custard saucepan into it. Stir. When the contents thicken, beat with an eggbeater and put in refrigerator for an hour or so.
Comments: I seem to recall my grandmother making this when I was a kid, and helping her scrape out the inside of a vanilla bean, the stuff of which she then mixed with the sugar. Also, I don't quite understand the part about "attempting" to beat the cream. Might that mean something like "beat the cream, but don't try to make whipped cream out of it"?
This looks easy enough, though if truth be told, the only ingredient I think I have in the house at the moment is the sugar.
Cheers...
Bavarian Cream
Ingredients:
2 egg yolksMix eggs with sugar. Pour in milk and mix again. Put gelatin into glass and add 1/4 cup warm water. Put glass into hot water to thoroughly dissolve the gelatin. Put milk-egg-sugar mixture into saucepan and cook with medium heat, stirring constantly. When the mixture thickens and starts to steam, remove it from the heat. Beat and let it stand 1 minute. Pour gelatin into the custard. Let it cool.
1/4 cup sugar
1/2 cup milk
1 cup light cream
1 envelope gelatin
1/4 cup warm water
In the meantime, pour cream into dish. Attempt (!) to beat. To accelerate cooling of the custard, put the saucepan into cold water. When it is cool, add cream and mix. Get a saucepan of ice and lower the custard saucepan into it. Stir. When the contents thicken, beat with an eggbeater and put in refrigerator for an hour or so.
Comments: I seem to recall my grandmother making this when I was a kid, and helping her scrape out the inside of a vanilla bean, the stuff of which she then mixed with the sugar. Also, I don't quite understand the part about "attempting" to beat the cream. Might that mean something like "beat the cream, but don't try to make whipped cream out of it"?
This looks easy enough, though if truth be told, the only ingredient I think I have in the house at the moment is the sugar.
Cheers...