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Bavarian Cream
Grandmothers in Scandinavian Minnesota were obliged to provide "comfort
food." That's a food that's available, seemingly on a moments notice, whenever
something goes wrong. Sickness, accident, or worse, it was time for comfort food. For my
grandmother, born Anna Johansdotter in Sweden (renamed Johnson when she came to this
country in the late 1880s), that food was Bavarian Cream.
I have a handwritten copy of her recipe, but it's not in her handwriting. On the back of
the yellowing scrap of paper is this note: "Mrs. Sprout wrote this for me. I did not
have time."
It's still my mother's favorite, and mine-and we no longer wait for something to go wrong
before we prepare it, for children, grandchildren, and friends.
Mary Rasmusson
4 cups 1% milk
3 tablespoons plain kosher gelatin (pareve)
4 large eggs, separated
1/4 cup + 1 tablespoon sugar
1-1/2 teaspoons vanilla
Whipped topping (optional)
- In a 3-quart saucepan, dissolve gelatin in cold milk. Set pan over medium heat and heat
until simmering, stirring frequently. While milk is heating, whisk together egg yolks and
1/4 cup sugar until light and pale yellow in color.
- Slowly add egg/sugar mixture to simmering milk, whisking constantly. Let cook, stirring
constantly, until smooth and thickened, about 3 minutes. Remove from heat, transfer to a
large bowl, and set aside, stirring occasionally, until warm, not hot.
- Beat egg whites until foamy. Add 1 tablespoon sugar and vanilla and continue beating
until soft peaks form when the beaters are raised. Fold beaten whites into custard mixture
and pour into individual dishes. Serve chilled, with whipped topping, if desired.
Makes 6 servings.
PER SERVING: 124 CAL (29% from fat), 7.5g PROT, 4g FAT, 14g CARB, 97mg SOD, 142mg CHOL,
0.8g FIBER
Source: Veggie Life Magazine
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