Monday, February 10, 2014
Creme Vanille-Betty Crocker Picture Cookbook, 1950
This is a nice dessert for people that don't care for cake. Nothing says "I love you" like egg yolks, and heavy cream. Unless they are lactose intolerant, or allergic to eggs, or vegan. Then, they're going to fucking hate you if you serve this which is why I said to make it for yourself.
You Will Need:
an oiled 1 quart mould (a heart shaped one would be spiffy)
Something attractive to serve it on-I used a pressed glass dish to help hold the sauce.
1 tablespoon unflavoured gelatine (I don't know how this would work out with leaf as I don't use it)
1/4 cup milk (I used 1% because that's what we had)
4 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup heavy whipping cream
1 teaspoon vanilla extract
In a small bowl, soften the gelatine in 1/4 cup milk. Meanwhile beat the egg yolks in a saucepan adding the sugar and salt slowly. Whisk in the scalded milk, and bring everything to a boil over medium heat, whisking regularly. Remove from heat, whisk in the gelatine, and set the saucepan into an icebath to cool. Meanwhile whip the heavy cream and vanilla until stiff. When gelatine mixture begins to set, beat with a mixer until light. Fold in the whipped cream, and pour it all into the prepared mould. Chill several hours. Carefully remove to a plate. I served mine with a strawberry sauce.
For a super-fancy strawberry Bavarian (and a funny story) go here: