The Foreign Residents in the TRNC (TFR)

Bavarian Recipes – A Dessert Dream

Bavarian Cream

by Ralph Kratzer

Bayerische CremeFor 4-6 people:

 • ½ vanilla pod

• ¼ litre of milk

• 4 eggs -separate yolk and egg white

• 100 grams of sugar

• 4 sheets of cold soaked gelatine

• 250 grams of whipped cream

Preparation:

 Cut vanilla pod and scrape out the marrow.

Put the gelatin in some cold water and let it soak.

Bring the milk to a boil.

Stir the egg yolks with the sugar until it gives a thick and frothy cream, then add the boiling milk slowly, stirring constantly.

Put the cream in a casserole and let it thicken over low heat while stirring constantly.

The cream should not boil because it will clot.

Remove from the heat and dissolve the squeezed gelatine in it. Add the vanilla marrow.

Put the casserole with the cream in a bowl with ice cubes and allow to cool while frequently stirring. When the cream begins to stiffen, fold in the whipped cream gently.

Fill it into a mould rinsed out with cold water and scattered with sugar.

Let it rest for at least six hours in the refrigerator, then pounce.