Bayerische Vanillecreme (Bavarian Vanilla Cream)
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| ½ | cup |
water
cold |
|
| 9 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | large |
eggs
beaten |
|
| 1 ½ | cups |
milk
scalded |
|
| 1 | cup |
vanilla ice cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
cream
heavy, whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
|
|
| 118 | ml |
water
cold |
|
| 135 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 2 | large |
eggs
beaten |
|
| 355 | ml |
milk
scalded |
|
| 237 | ml |
vanilla ice cream
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
cream
heavy, whipped |
|
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.
