bavarian custard dessert with caramel sauce
When I was growing up in New York, mom used to take us to Gertz department store in Jamaica, NY. They had a stand that sold delicious frozen parfaits, laced with chocolate or strawberry sauce, and I remember how my sister and I loved it! I've searched the web to find the recipe, along with hundreds of others who also remember them, and I found one young lady with a similar recipe. The dessert was unforgettable and I hope you all enjoy this recipe.
Blue Ribbon Recipe
Velvety, smooth, creamy, divine... there are so many ways to describe this delightful Bavarian custard. It tastes and has a texture similar to creme brulee. But unlike creme brulee, this no-fail custard has clear gelatin to help it set and is cooked on a stove. Serve in a parfait glass with the delicious (and easy) buttery caramel sauce drizzled on top. Or, pour the custard into a bowl to chill. Then unmold it onto a plate for serving making sure not to skimp on the caramel sauce. Either presentation is beautiful. The sauce is so good, that you should keep a stash of the caramel sauce in the fridge for an ice cream topping.
Ingredients
- CUSTARD
- 1 tablespoon gelatin, unflavored
- 2 cups cold milk, divided
- 3 medium egg yolks; reserve whites
- 1 cup granulated sugar
- 3 - egg whites or pasteurized egg whites; beaten to stiff peaks
- 1 cup heavy whipping cream, beaten to stiff peaks
- CARAMEL SAUCE
- 5 tablespoons butter
- 4 tablespoons cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
How To Make bavarian custard dessert with caramel sauce
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Step 1Soften gelatin in 1/2 c cold milk. -
Step 2Beat egg yolks and sugar well in a heatproof bowl.
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Step 3Slowly add the remaining 1 1/2 cups of milk.
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Step 4Cook in a double boiler until the mixture coats a spoon. I sometimes use a whisk and it also will coat the whisk.
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Step 5Add gelatin mixture and mix.
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Step 6Place in the fridge until the mixture is completely chilled.
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Step 7When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy.
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Step 8Fold in stiffly beaten egg whites and whipped cream.
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Step 9Add vanilla and mix well.
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Step 10Pour into parfait dishes and chill.
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Step 11For the caramel sauce, add butter, cream, vanilla extract, and brown sugar to a saucepan.
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Step 12Bring mixture to a boil and stir for 2 minutes.
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Step 13Let cool slightly.
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Step 14Serve over custard. You can add any other flavor topping to the custard if you prefer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
