Bavarian Cream

Bavarian Cream

1/4 cup sugar

1 & 1/2 t unflavored gelatin

1/4 t salt

2 egg yolks – beaten

1 & 1/4 cup milk

1/2 t vanilla

2 egg whites

1/4 cup sugar

1 cup whipped cream – whipped

Combine sugar, gelatin and salt in sauce pan.

Add egg yolks and milk.

Cook over med heat  for 5 minute, stirring constantly until gelatin is dissolved.

Remove from heat and stir in vanilla.

Chill until partially set.

Beat egg whites until soft peaks are form, gradually add 1/2 cup sugar.

Fold into gelatin mixture.

Turn into mold or dessert cups  and chill 3 hrs.

Or serve in individual parfait glasses


key lime pie

10 minute key lime cracker pie

Ingredients – yield: serves 8 to 10, active time 10 minutes, total

time 2 hours 10 minutes

  • 2 (14-ounce) cans sweetened condensed milk
  • 1 pint heavy cream
  • 1/2 cup lime juice plus 1 tablespoon zest from 8 limes
  • 10 ounces (about 2 1/2 sleeves) Ritz crackers


– Combine milk and heavy cream in a large bowl

– Add lime juice and whisk until thickened, about 1 minute.

– Spread 1 cup filling on bottom of deep-dish pie plate or 11-inch oval casserole.

– Top with single layer of Ritz crackers

– Repeat, alternating layers of filling and crackers until pie plate is full, finishing with a layer of filling.   Sprinkle with grated lime zest for garnish                                                         –

– Refrigerate at least 2 hours or up to overnight. Serve. I like to make the lime mixture and keep in a mason jar in the fridge to spoon into Greek yoghurt, or enjoy in custard cups:)

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