Ingredients with Measurements:
-1/2 cup granulated sugar
-1/4 cup cornstarch
-1/4 teaspoon salt
-2 cups whole milk
-3 large egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1/4 teaspoon almond extract
-1/4 cup cold water
-1 tablespoon unflavored gelatin
-1 9-inch pre-baked pie crust
-1 cup heavy cream
-1/4 cup powdered sugar
Special Equipment Needed:
-Large saucepan
-Whisk
-Medium bowl
-Electric mixer
-9-inch pie plate
Step-by-Step Instructions:
1. In a large saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the milk, then the egg yolks.
3. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
4. Boil for 1 minute, then remove from the heat and stir in the butter, vanilla extract, and almond extract.
5. Pour the mixture into a medium bowl and cover with plastic wrap, pressing it directly onto the surface of the custard.
6. Refrigerate for at least 2 hours.
7. In a small bowl, combine the cold water and gelatin. Let stand for 5 minutes.
8. Heat the gelatin mixture in the microwave for 10 seconds, or until it is completely melted.
9. Place the pre-baked pie crust in a 9-inch pie plate.
10. Pour the custard into the pie crust and spread evenly.
11. Pour the melted gelatin over the custard and spread evenly.
12. Refrigerate for at least 2 hours.
13. In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
14. Spread the whipped cream over the top of the pie.
15. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Temperature: Refrigerate
Serving Size: 8
Nutritional Information:
Calories: 310
Fat: 17g
Carbohydrates: 33g
Protein: 5g
Substitutions for Ingredients:
-For the granulated sugar, you can use an equal amount of coconut sugar or maple syrup.
-For the cornstarch, you can use an equal amount of arrowroot powder or tapioca starch.
-For the whole milk, you can use an equal amount of almond milk or coconut milk.
-For the butter, you can use an equal amount of coconut oil or vegan butter.
Variations:
-For a chocolate Bavarian cream pie, add 1/2 cup of cocoa powder to the custard mixture.
-For a raspberry Bavarian cream pie, add 1 cup of fresh or frozen raspberries to the custard mixture.
Tips and Tricks:
-Make sure to press the plastic wrap directly onto the surface of the custard to prevent a skin from forming.
-Be sure to whip the heavy cream until stiff peaks form for the best results.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
The pie can be reheated in the microwave for 30 seconds, or until warmed through.
Presentation Ideas:
Garnish the pie with fresh berries, chocolate shavings, or a dollop of whipped cream.
Garnishes:
-Fresh berries
-Chocolate shavings
-Whipped cream
Pairings:
-Vanilla ice cream
-Fresh fruit
-Chocolate sauce
Suggested Side Dishes:
-Mashed potatoes
-Roasted vegetables
-Green salad
Troubleshooting Advice:
-If the custard is too thick, add a few tablespoons of milk to thin it out.
-If the custard is too thin, add a few tablespoons of cornstarch to thicken it up.
Food Safety Advice:
-Be sure to cook the custard mixture until it reaches a full boil to ensure it is cooked through.
-Be sure to refrigerate the pie for at least 2 hours before serving to ensure it is set.
Food History:
Bavarian cream is a classic French dessert that was first created in the 19th century. It is a custard-based dessert that is usually served in a pie or tart shell.
Flavor Profiles:
This pie has a creamy, custard-like flavor with hints of vanilla and almond.
Serving Suggestions:
This pie is best served chilled and can be served with a dollop of whipped cream or a scoop of ice cream.
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Region: German