Today we’re going to make a bavarian creme.

The bavarian creme is a classy dessert in the haute cusine.

The base is a creme anglaise which means a beated creme over a water bath.

 The origin of the creme goes back into 1385.

Ok what you’ll need is:

• 4 egg yolks
• 70gr Xylit
• 200ml milk
• 200ml heavy whipped cream
• 1 vanilla pods/ vanilla extract
• 2 pck gelatin powder (20gr)

Instructions

1.  beat the heavy cream
2. Add 200ml milk to a pan and heat. Scrape out the vanilla pods and add them to the milk.
3. Beat Sugar And Egg Yolk Separate the egg yolks from the egg white. Add 65g caster sugar and beat to a white creamy consistency.
4. Combine The Milk And Egg Yolk Mix Bring the milk to the boil, then remove from the hob and place to the side for a couple of minutes. Slowly pour the milk into the egg yolks, whisking all the time.
5. Heat The Creme Anglaise Return the mixture to the pan and place on a medium heat. Stir the mixture continually until it coats the back of the spoon. This should take 3-4 minutes. Add the gelatin
6. Savely add the whipped cream into the creme anglaise And let it cool for 3-4h in the fridge.