The Bavarian cream, a Sumptuous dessert similar to custard, can be presented on a table decorated with berries, or as a filling of cakes and pies. Cook succulent and delicious ingredients, such as milk cream, whole milk, sugar, egg yolks and fresh vanilla pod, and then mix with whipped cream to achieve a consistency similar to vanilla pudding. If you refrigerate it and serve it cold, this dessert is so tempting that it is difficult to wait until it is on the table, without devouring it until the last spoonful.
Divide a whole vanilla pod; Hold it on a cutting board for ease and safety. Slide a small, sharp kitchen knife through the center of the pod; continue cutting until the pod is divided in two lengthwise.
Scrape the seeds with the blunt edge of the kitchen knife. Place the seeds in a food chopper and grind them to a fine powder. Put the vanilla bean and the ground seeds in a pot and cover them with cream. Bring the mixture to a boil and remove it from the heat; Let the pod soak in the cream for 30 to 60 minutes.
Discard the pod and place the cream over the fire to warm it again. Add the sugar and egg yolks to the cream, in the proportion of 1 tablespoon of sugar for each egg yolk. Beat the ingredients until you get a uniform mixture. Heat until a thick and creamy consistency is achieved.
Mix 3 parts of milk with 1 part of gelatin and stir. Add the milk and gelatin to the cream. Stir all the ingredients until you get a uniform mixture. Remove the fire preparation and pour it into a bowl.
Place ice and water in a large bowl to make an ice bath. Put the container with the cream mixture in the ice bath and let it cool to room temperature.
Wrap the cream mixture with whipped cream, both in equal parts. Place the Bavarian cream in the refrigerator and let it cool for about four hours.
Pour the Bavarian cream into molds and cover it with chocolate shavings, cinnamon, sliced fruit or espresso powder.
Glaze muffins with the Bavarian cream or use it as a filling for homemade cakes and donuts.