Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- 3 egg yolks
- 1/4 cup cold water
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Electric mixer
- Pie dish
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in a pie dish and bake for 10-12 minutes until lightly golden. Let cool.
3. In a medium saucepan, whisk together the egg yolks, sugar, milk, and vanilla extract.
4. Sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes.
5. Heat the egg mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Remove from heat and stir in the gelatin mixture until fully dissolved.
7. Let the mixture cool to room temperature.
8. In a mixing bowl, beat the heavy cream until stiff peaks form.
9. Fold the cooled egg mixture into the whipped cream until fully combined.
10. Pour the mixture into the cooled pie crust and smooth the top with a spatula.
11. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Chilling time: 4 hours or overnight
Temperature:
Oven temperature: 375°F
Refrigerator temperature: 40°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 10g
Cholesterol: 115mg
Sodium: 130mg
Total carbohydrates: 30g
Dietary fiber: 0g
Total sugars: 20g
Protein: 4g
Substitutions for ingredients:
- Instead of a pre-made pie crust, you can make your own using graham crackers or digestive biscuits.
- You can use half-and-half or whole milk instead of heavy cream for a lighter version.
- You can use almond or coconut milk instead of regular milk for a dairy-free version.
- You can use agar agar instead of gelatin for a vegetarian or vegan version.
Variations:
- You can add fresh berries or fruit on top of the pie before serving.
- You can add a layer of chocolate ganache or caramel sauce on top of the cooled pie crust before adding the Bavarian cream mixture.
- You can add a tablespoon of rum or brandy to the egg mixture for a boozy version.
Tips and tricks:
- Make sure to let the egg mixture cool to room temperature before folding it into the whipped cream to prevent the cream from melting.
- Use a metal mixing bowl and whisk for best results when whipping the cream.
- Make sure to cover the pie with plastic wrap to prevent it from forming a skin on top.
Storage instructions:
- Store the Bavarian cream pie in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
- This pie is best served cold, so there is no need to reheat it.
Presentation ideas:
- Dust the top of the pie with cocoa powder or powdered sugar before serving.
- Top the pie with fresh berries or fruit slices.
- Serve the pie with a dollop of whipped cream on top.
Garnishes:
- Fresh berries or fruit slices
- Whipped cream
- Cocoa powder or powdered sugar
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the egg mixture curdles or separates, strain it through a fine-mesh sieve before folding it into the whipped cream.
- If the whipped cream becomes too stiff or grainy, add a tablespoon of milk and whisk it again until smooth.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the pie in the refrigerator at all times to prevent bacterial growth.
Food history:
- Bavarian cream is a classic dessert that originated in Germany in the 19th century. It is made with a custard base and whipped cream, and often flavored with vanilla or chocolate.
Flavor profiles:
- Creamy, sweet, and light.
Serving suggestions:
- Serve the Bavarian cream pie as a dessert after a meal or for a special occasion.
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