Spiced Chocolate Bavarian Cream Food

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• Mix crushed wafers and butter together and pat into a buttered 8 x 11-inch cake pan. Chill.
• Soften gelatin in cold water and set aside. In top of double boiler
• combine eg yolks, sugar, salt, and milk. Add custard to gelatin mixture and cool. Fold stiffly beaten egg whites, whipped cream, and vanilla into gelatin-custard mixture. Pour into crust.
• May be garnished with additional cookie crumbs. Chill for several hours before serving.

SEMISWEET CHOCOLATE BAVARIAN CREAM

Steps:

• Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
• Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
• Put the milk into a saucepan and bring just to a boil.
• *Gradually whisk the hot milk into the yolks.
• Then return the mixture into the saucepan.
• Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
• Melt the chocolate in a microwave.
• Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
• Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
• While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
• Oil a mold with almond oil.
• Gently fold the cream into the custard and pour into the oiled mold.
• To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
• Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
• *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.

BAVARIAN CREAM

Steps:

• Whisk the sugar, flour, and egg yolks together in a bowl.
• in a medium saucepan bring the milk to a boil.
• slowly stir 1/4 cup of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
• stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
• Remove from heat.
• stir in the butter and vanilla and let cool.
• place in a bowl, cover with plastic wrap to help prevent a skin from forming.
• put in the fridge until needed.

COFFEE BAVARIAN CREAM

Steps:

• Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
• Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
• Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
• Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
• Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
• Remove from heat and whisk in the gelatin until it is completely dissolved.
• Pour the mixture into a large bowl and allow to cool to room temperature.
• Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
• Whip the cream until soft peaks form. Gently fold the cream into the custard.
• Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.

BAVARIAN CREAM

Steps:

• This gelatin-based custard must be made several hours before you plan to serve it.
• It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
• INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
• Set aside to soften for 5 minutes.
• (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
• Slowly add the sugar and continue to stir until well mixed.
• Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
• Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
• The milk should be hot, but not boiling.
• It is better to underheat than to boil.
• As long as the milk is hot it will work fine.
• Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
• Cook, stirring slowly, but constantly for 3 or 4 minutes.
• Tilt the pan until you can see the bottom.
• If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
• Remove from heat.
• Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
• Stir in the vanilla.
• Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
• It should be thick but pourable.
• This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
• If the cream is too stiff, the dessert will be too firm.
• Fold the whipped cream into the custard.
• Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
• If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
• Otherwise, spoon into dessert bowls.

BANANA BAVARIAN CREAM

Steps:

• SOAK: kNOX in hot water 5 min.
• &dissolve overhot water.
• MASH: BANANA pulp.
• Put in dbl-boiler; ADD: sugar, stir.
• ADD: the dissolved Knox.
• COOL a little.
• ADD: lemon juice; Orange juice.
• When it begins to congeal, FOLD in cool-whip; Pour into bowl/bowls which have been rubbed lightly w/ olive oil; refrigerate.
• till set.

BAVARIAN CREAM

Steps:

• Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
• On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
• Cook and stir 2-3 minute.
• Stir a little of the hot mixture into egg yolk.
• Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
• STIRRING CONSTANTLY.
• Add vanilla.
• cover entire surface with plastic wrap or waxed paper.
• Cool.
• beat smooth.
• Fold in whipped cream.