Bavarian Cream

Bavarian Cream
MAKES 6 SERVINGS

Bavarian cream differs from Spanish cream in that it has not only
gelatin added to the mixture, but heavy cream as well. It does not
separate into two layers as it sets, and the mold is lined with sponge
cake or ladyfingers.

1 cup milk
2 egg yolks, lightly beaten
2 tablespoons granulated sugar
1 package (1 tablespoon) unfavored gelatin
1/4 cup cold water
2 egg whites
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
Sponge Cake or ladyfingers

In a heavy saucepan, heat the milk until scalded. Beat the egg
yolks with the granulated sugar, and beat in a portion of the hot milk.
Return the entire mixture to the saucepan with the rest of the hot milk,
and cook over low heat until mixture thickens and coats the back of
a wooden spoon (or reaches 160°F.). Mix the gelatin with the cold
water and let soften a few minutes. Stir gelatin mixture into the hot
mixture. Remove from the heat and let cool. Beat egg whites until
stiff. Fold egg whites into the custard. Turn custard into a metal bowl
over ice water and stir, scraping from the bottom and sides of the pan,
until the mixture begins to set and thicken. Whip the cream until stiff,
and fold into the custard. Blend in the powdered sugar and vanilla.
Line individual molds or a large mold with strips of Sponge Cake or
ladyfingers. Turn custard into the mold and cover. Chill until set.