Mike's Bavarian Cream

by Mike Malloy

Mike learned from a Facebook post that his dad's favorite dessert is Bavarian Cream, so he wanted to make it for him on his 85th birthday.  He decided to make some changes to his mom's recipe, here, and this was the result.  Everyone loved it, especially Dad!

serves 8

Ingredients:

2 envelopes gelatin (2 TB)

1/2 cup sugar

1/4 tsp salt

4 egg yolks

2 1/2 cups whole milk

2 cups heavy cream

3/8 cup sugar

4 TB Creme de Cocoa (this is Dad's favorite, but brandy works also)

Directions:

1. Heat water to boiling in a double boiler. Meanwhile, mix together gelatin, 1/2 cup sugar, and salt in a small bowl. In a separate bowl, whisk egg yolks, then add milk and whisk together.

2. Once the water is boiling, turn the heat down to medium and combine the milk mixture with the gelatin mixture in the top of the double boiler. Cook, stirring constantly, about eight minutes. Do not let the mixture boil. (If you overheat, it will curdle.)

3. When the mixture coats the back of a spoon, remove it from the heat.  (If it curdled, pour through a sieve to remove the solids.) Transfer it to the refrigerator and chill to egg white consistency. You can put it in a pan full of ice and cold water to speed this step. 

4. Whip the cream with the 3/8 cup sugar. Fold in the chilled gelatin mixture and the Creme de Cocoa. Pour into a quart-size bowl or 8 half-cup serving dishes and chill until firm.