Try this Bavarian Cream recipe, or contribute your own.
Suggest a better descriptionSprinkle gelatin on cold water. Beat egg yolks, sugar & salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick & smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring often. Whip cream until it is very thick, but not stiff, fold into the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold water, chill until set. Unmold, serve with chocolate sauce. Makes 6 servings. My Notes: I added an extra egg yolk, & about half a pint of red raspberries to the milk mixture to make sure it would thicken. I didnt have heavy cream, so I used a cup of lite sour cream. From: A & P Cookbook & Shopping Guide Shared By: Pat Stockett
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 168 | ||
Calories from Fat: 87 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 100.3mg | 31 % | |
Sodium 34.1mg | 1 % | |
Potassium 84.6mg | 2 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.8g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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