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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bavarian Cream from Granny Barney Recipe

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This recipe for Bavarian Cream from Granny Barney is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. milk
1/2 c. sugar
1 egg, beaten
1 tbsp. gelatin, softened in a little cold water
1 pint whipping cream
a dash of vanilla or sherry
crushed dry macaroons
Directions:
Directions:
Heat the milk and sugar in a double boiler or heavy-bottomed pan.. Add egg by putting a little hot milk in with the egg, beating it well, then gradually blending it in and cooking until it is thick enough to coat the back of a spoon. Add gelatin soaked in water, stir well, and cool to room temperature. If the mixture begins to solidify, gently reheat until it is liquid again. Whip the cream, and then gently fold the custard mixture into it, along with a dash of vanilla or sherry to taste. Put into a ring mold and chill for several hours. Turn it out onto a platter, and cover thickly with crushed dry macaroons, having some in the center. (If you prefer, put the cream in a pretty glass or china bowl, and serve it straight from the bowl, with the macaroons on top.)
Personal Notes:
Personal Notes:
Polly never did make this for her own family, but has saved the recipe for all these years and says that it is delicious. She remembers eating it as a little girl while visiting her grandmother. We tried it, and found that it is indeed delicious. If you prefer, serve it with fresh strawberries or raspberries, and leave off the macaroons.

 

 

 

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