Bavarian Cream and Crème Caramel. IMG_9307

For the Caramel:

400 gm white sugar.

For the Caramel fillng:

8 eggs

200 gm sugar

5 gm vanilla extract

1 litre homogenized milk

 

For the Bavarian Cream (white dish on the left)

500 mL milk

250 gm sugar

25 gm powdered gelatin

4 eggs

2 gm salt

5 gm vanilla

15 gm flavoured emulsion (coconut, in this instance)

500 gm whipped cream

 

Note: the Bavarian Cream has semi-raw eggs (they are whipped with the warm milk), should be kept refrigerated, and not served to pregnant women, children, people with vulnerable or compromised immune systems.

 

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Photo taken in the sunshine; dishes nestled in fresh snow on the back porch table.

 

Done