Caramel or Maple Bavarian Cream (a dessert or a cream for piping)

You will need to make some Caramel if this is what you want to make. I find that Maple syrup is just as good if not better. If it is a Caramel you want then follow the below instructions.

Heat in any non iron pan with a heavy bottom (non ferrous) One cup of granulated sugar

Stir it constantly for 8 to 10 minutes until it becomes straw coloured. Add to this off of the heat very slowly because adding it to quickly might create an explosion ¼ cup of very hot water. This will also make the syrup smooth. Should you wish to have it a bit thicker place the mixture back on the heat on low for an additional 8 to 10 minutes or until it turns the colour of maple syrup. Once it is just about to turn this colour take it from the heat because it will continue to hold the heat from the pan and will burn if not careful. If you burn the sugar you can use it to colour drab looking gravy. Store this in a heat resistant jar and will harden left to stand. To return it to a remelted state place the jar in hot water until this happens. Like I said above maple syrup is good if not better,

Now the good part

Soak

1 tablespoon of gelatine in ¼ cup of water

Prepare ¾ cup of the caramel or ½ a cup of Maple syrup. When the syrup is slightly cool put it or the maple syrup in the top of a double boiler with 1 cup of hot milk

¼ cup of sugar and ¼ teaspoon of salt. Stir over boiling water until all is dissolved. Have 3 egg yolks well beaten in a bowl and place 1/3rd of the mixture from the double boiler over them will whisking the eggs. This is to ensure you do not make sweet scrambles eggs. Return all of this back to the double boiler and cook it until the mixture a spoon heavily. Now add the soaked gelatine to it and blend it well until it is totally dissolved. Cool it and add 1 teaspoon of vanilla or 1 tablespoon of rum.

Whip and fold in 1 cup of whipping cream. Place all of this into a wet mould and chill for at least 12 hours if you plan on unmoulding it. If you wish to use it to fill cream puffs of place between cake slices you must first thin it out a bit. You can do this with a whisk and a few more oz’s of rum or add just ½ teaspoon of gelatine to the mix. It will not set up and will remain spread -able.

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About teachkitchenskills

A chef and butcher with some 40 years of experience in both fields
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