bavarian cream pie recipes

Servings 18. Perhaps my burner wasn t hot enough but it took about 10 -15 minutes for mine to thicke, Congrats!

and mixing 2/3 c in with the hot milk. Remove from heat and stir for a minute or so at room temperature before pouring it into a small bowl.

Total Time 35 minutes. Whisk and set aside.

This recipe filled an 8” cake split into 4 layers, or 3 layers of filling.

My recipe is easier (and lazier) than most, but at least it’s mostly authentic! In a small mixing bowl, whisk egg yolks and sugar vigorously for about 30 seconds, until slightly frothy with some bubbles.

Author Stephanie Jackson.

Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Or eat with a spoon, like I did to the leftovers. I like to splash a little every couple seconds at the beginning then slowly speed up to a steady trickle.

(Fun fact: using milk instead of water works just as well without compromising the creamy texture of the filling.). Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary).

I add more crushed candy to still provide the crunch.

And since you’re folding this one into a fairly thick custard, you want whipped cream that can hold its ground. You want a little staying power without it costing the spoon like frosting.

Whisk the sugar and egg yolks together. Beat egg whites in a glass or metal bowl until stiff peaks form. (Normally 3-5 minutes to fully pasteurize yolks but these yolks will be cooked.)

Yeah, sometimes I get militant with my baking…. You want your plastic wrap to touch the surface of the custard and to cover it completely. I think it has a lot of potential however. Let stand 30 minutes.

Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. It's just like the one my Mother In Law always made. My family likes this best the next day because the candy melts and adds a lot of peppermint flavor (top of pie turns pink). The recipe suggests cooking the egg yolks for about 4 minutes until slightly thickened. We’re so bougie. Directions. Yet it came together easily and beautifully and warmed my nearing-Grinch-status heart. Info. Chill pie in the refrigerator until set, 8 hours to overnight. While I’m still perfecting the actual cake part of this cake (giant sigh and eye roll here), the filling I adapted from Food Network was ah-mazing. Warm the cream mixture back up and slowly whisk into eggs. Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form.

Be sure to return remaining ½ cup heavy cream to the fridge so it’s very well-chilled for the final step.