Bavarian Cream - Bo Friberg

Whip the egg yolks and sugar until light and fluffy.

Sprinkle the gelatin over the cold water and set aside to soften.

Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring the milk to the scalding point. Gradually pour the hot milk, including the vanilla bean pods, into the yolk mixture while whipping rapidly. Return the mixture to the heat and bring back to the scalding point, stirring constantly. Do not boil.

Remove from the heat and remove the pod halves; stir in the softened gelatin. Set aside to cool at room temperature, stirring from time to time.

Whip the cream to soft peaks. Add the vanilla extract to the custard. When the custard has cooled to body temperature, slowly stir it into the cream.

Pour into molds or use as directed in the individual recipes.