Bavarian Cream Pie
3 Tbsp. Water
2 ¼ Tsp. Plain Gelatin
4 Egg Yolks
¼ Cup Sugar
1 ½ Cup Half-n-half
1 Tbsp. Vanilla Extract
1 Cup Cream
Have a large bowl with ice in it to set your cream mixture on.
Heat your Half and Half just until it starts to bubble.
Whisk your egg yolks with the sugar.
Mix Water and gelatin and let sit.
Whisk your hot milk into your yolks, very slowly, don’t stop whisking, this is tempering your yolks so they don’t scramble.
Once all milk is incorporated, put back in pan and heat until bubbling.
Stirring the whole time, remove from heat , whisk in vanilla and gelatin.
Strain this mixture through a sieve, (mesh strainer), then place on the ice bath.
Let cool until it begins to thicken, test it with your finger, if it is cool to touch you are ready to fold in your cream.
Whip 1 cup of cream with 1 tbsp. of sugar to soft peaks, fold into your milk mixture.
Place plastic wrap on top, right on top of it and refrigerate for at least 3 hours.
You can also use vanilla pudding for your filling.