Instructions
1. Prepare the creme anglaise: Whip the egg yolks and sugar until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over a hot water bath, stirring constantly, until it thickens slightly. Cook to 185 degrees (but never over 190). When the mixture coats the back of a spoon instead of running off like milk, it is cooked.

2. Stir the gelatin into the hot custard sauce until it is dissolved.

3. Cool the custard sauce in the refrigerator or over crushed ice, stirring occasionally to keep the mixture smooth.

4. Whip the cream until it forms soft peaks. Do not overwhip.

5. When the custard is very thick but not yet set, fold in the whipped cream.

VARIATIONS:
* Chocolate Bavarian Cream: Add 6 ounces dark chocolate, chopped or grated, to the hot custard sauce. Stir until completely melted and blended in.

* White Chocolate Bavarian Cream: Add 6 ounces white chocolate, chopped or grated, to the hot custard sauce. Stir until completely melted and blended in.

* Coffee Bavarian Cream: Add 1 1/2 tablespoon instant coffee powder to the hot custard sauce.

* Strawberry Bavarian Cream: Reduce the milk to 8 ounces and the sugar to 3 ounces. Mash 8 ounces strawberries with 3 ounces sugar, or use 12 ounces frozen sweetened strawberries. Stir this puree into the custard sauce before adding the whipped cream.

* Raspberry Bavarian Cream: Reduce the milk to 8 ounces and the sugar to 3 ounces. Mash 8 ounces raspberries with 3 ounces sugar, or use 12 ounces frozen sweetened raspberries. Stir this puree into the custard sauce before adding the whipped cream.

* Liqueur Bavarian Cream: Flavor to taste with a liqueur or spirit, such as orange, kirsch, maraschino, amaretto, or rum.

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Yields: 1 1/2 Servings
     PROFESSIONAL BAKING, 3rd edition, page 319

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