Caramel bavarian cream

8 servings

Ingredients

QuantityIngredient
1tablespoonGelatin
¼cupWater
¾cupCaramelized sugar
1cupHot milk
¼cupSugar
¼teaspoonSalt
3Beaten egg yolks
1teaspoonVanilla
1tablespoonDark rum
1cupWhipped cream, unsweetened and unflavored

Directions

Soak the gelatin in the water. Prepare ¾ cup Caramelized sugar.

When the sugar is slightly cooled put it in the top of a double boiler with the hot milk, sugar and salt. Stir over hot water until dissolved. Pour part of this mixture over the beaten egg yolks and return the sweetened yolks to the double boiler. Stir and cook the mixture over hot water until it coats a spoon heavily. Stir in the soaked gelatin until it is dissolved. Cool the custard. Add the vanilla and rum. Fold in the whipped cream. Place the bavarian in a wet mold. Chill at least 12 hours or more before serving, if you plan to unmold it. Submitted By JIM WELLER On 04-05-95