Appareil à Bavarois/Bavarian Cream
Recipe type: Cream
Cuisine: French
  • 2 cups (1/2 l.) milk
  • 6 egg yolks
  • ½ cup (115 gr.) sugar
  • 1 vanilla bean
  • 1½ pkg. unflavored gelatin softened in a little water
  1. Bring the milk to a boil with a vanilla bean, cut in half lengthwise.
  2. Let the vanilla infuse for 10 minutes.
  3. With a wire whisk bet the yolks and the sugar until thick.
  4. (Remove the vanilla bean from the milk and discard.)
  5. Pour slowly the milk into the yolks, beating constantly.
  6. Put back this mixture into the saucepan over low heat and stir it with a wooden spatula, scraping the bottom of the pan in a figure 8 motion so that the cream does not stick.
  7. Do not let it boil or it will curdle.
  8. (While the crème anglaise is still hot, mix in the gelatin.)
  9. When the cream coats the back of a spatula, dip the pan in a bowl of cold water to stop the cooking.
  10. Let cool in this cold bain-marie.
  11. If the sauce boils and curdles, it might be saved by putting it through a blender.
Recipe by Columbine Kitchen at