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Bavarian Vanilla Cream

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 packages gelatin, unflavored
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½ cup water
cold
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9 tablespoons sugar
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1 tablespoon cornstarch
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2 large eggs
beaten
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1 ½ cups milk
scalded
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1 cup vanilla ice cream
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1 teaspoon vanilla extract
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1 cup heavy whipping cream
whipped
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Ingredients

Amount Measure Ingredient Features
2 packages gelatin, unflavored
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118 ml water
cold
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135 ml sugar
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15 ml cornstarch
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2 large eggs
beaten
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355 ml milk
scalded
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237 ml vanilla ice cream
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5 ml vanilla extract
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237 ml heavy whipping cream
whipped
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Directions

Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely.

Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon.

Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold.

Chill until set. Unmold carefully and serve with a garnish of fresh fruits.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 25840% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 85mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 26g
Vitamin A 11% Vitamin C 1%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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