BAVARIAN CUSTARD DESSERT WITH CARAMEL SAUCE
Velvety, smooth, creamy... so many ways to describe this delightful custard. Making caramel can be tricky. This recipe is easy and tastes amazing. Keep a stash in the fridge for an ice cream topping. Heavenly!
Provided by Christine Sanchez
Categories Other Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Soften gelatin in 1/2 c cold milk.
- 2. Beat egg yolks and sugar well in a heatproof bowl. Slowly add 1-1/2 cups of milk. Cook in a double boiler until mixture coats spoon. (Actually, I use a whisk and it also will coat the whisk). Add gelatin mixture and stir together. Place in fridge until mixture is completely chilled.
- 3. When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy. Fold in stiffly beaten egg whites and whipped cream. Add vanilla and mix well.
- 4. Pour into parfait dishes and chill.
- 5. For caramel sauce, add butter, cream, vanilla and brown sugar to a saucepan. Bring mixture to a boil and stir for 2 minutes.
- 6. Let cool slightly and serve over custard.
- 7. You can add any other flavor topping to the custard if you prefer.
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