Vanilla Bavarian Cream

Yield: 8 servings

2 cups milk
6 egg yolks
seed of 1/2 vanilla bean or 1 teaspoon vanilla extract
3/4 cup sugar
1 1/2 packages gelatin softened in
1/4 cup cold water
1 cup heavy cream, whipped

In a heavy saucepan, scald the milk, that is, heat over low heat until just before the boiling point.
Beat egg yolks, vanilla and sugar until creamy. Pour the heated milk gradually into the egg mixture, stirring constantly. Cook mixture in a double boiler over simmering water, stirring constantly until it coats the back of the spoon. Remove from heat and add softened gelatin. Stir until dissolved. Pour custard into a bowl and cool in the refrigerator until it starts to thicken, or stand the bowl in another bowl filled with ice cubes and cold water. This will speed up the process. Stir custard occasionally with a whisk to cool evenly. Then fold in the whipped cream. Pour into a ring mold and refrigerate overnight.
To unmold, dip the mold in hot water for a few seconds, cover with serving platter and invert.
Decorate with whipped cream, sliced strawberries, and mint leaves.

Instead of vanilla, you could flavor the cream with 1/2 cup Grand Marnier, or melt 3 ounces of bittersweet chocolate and add that and 1/4 cup strong coffee to make a mocha-flavored Bavarian cream.

Note:
When cooling the custard, make sure to check it. You don`t want it to thicken too much, otherwise you cannot fold in the whipped cream properly and will end up with lumps. The thickness of the custard should be that of egg whites.