Vanilla Bavarian Cream

By norsegal8

This sublime cream is an ideal filling for a dome-shaped charlotte such as the Scarlett Empress. It is silken smooth, fragrant with vanilla, and very creamy. It contains just enough gelatin to holds its shape whole maintaining a soft, melt-in-the-mouth texture.

Ingredients

• 1/3 cup sugar
• pinch of salt
• 1 tablespoon gelatin❋
• 5 large egg yolks
• 1 2/3 cups milk
• 1 vanilla bean, split†
• 1 cup heavy cream
• 1 1/2 tablespoons kirsch (cherry eau-de-vie) (optional)
• ❋ This is more than one envelope
• † You may substitute 1 teaspoon vanilla extract for the vanilla bean, but the bean offers a fuller, more aromatic flavor. If using extract, add it after the sauce is cool.

Preparation

Step 1

1. Refrigerate the mixing bowl for whipping the cream.

2, Have ready a fine strainer near the range, suspended over a small mixing bowl.

3. In a small, heavy, noncorrodible saucepan, stir together the sugar, salt, gelatin and yolks until well-blended, using a wooden spoon.

4. In another small saucepan (or a heatproof glass measuring cup if using a microwave on high power) heat the milk and vanilla bean to the boiling point. Stir a few tablespoons into the yolk mixture; then gradually add the remaining milk and the vanilla bean, stirring constantly.

5. Heat the mixture, stirring constantly, to just before the boiling point (170°F to 180°F). Steam will begin to appear and the mixture will be sightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of a spoon. Immediately remove from the heat and pour into the strainer, scraping up the thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until the seeds separate.

6. In the chilled bowl, whip the cream until it mounds softly when dropped from a spoon. Refrigerate.

7. Cool the sauce in an ice-water bath, stirring with a large wire whisk until whisk marks barely begin to appear. The mixture will start to set around the edges but will still be very liquid. Whisk in the optional kirsch and continuing with the whisk, fold in the whipped cream until just incorporated. The mixture will be soupy like melted ice cream. Remove it at once from the water bath and pour into a biscuit-lined bowl. Refrigerate for at least 4 hours before unmolding.

NOTE: If time allows, the Bavarian cream may be cooled in the refrigerator instead of chilled over ice water. It will take about 1 1/2 hours to thicken and should be stirred occasionally. The advantage of refrigeration over ice water is that the thickening process is more gradual so there is less danger of the mixture becoming too thick before folding in the remaining ingredients.

POINTERS FOR SUCCESS:
Don't use a wire whisk to stir when heating the custard if not using an accurate thermometer because the foam makes it hard to see when the mixture is getting close to boiling. Do not heat above 180°F. or the sauce will curdle. If overheated and SLIGHT curdling does take place, pour instantly into a blender and blend until smooth before straining. To prevent separation, the yolk mixture must start to thicken before adding the egg whites or whipped cream. If it starts to set prematurely, set the bowl briefly over hot water and stir until smooth. Once the whipped cream has been added, avoid overmixing. Be sure to measure or weigh the gelatin. One envelope equals about 2.25 teaspoons.