Food Network: Bavarian Cream

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Bavarian Cream
Recipe courtesy Michael Symon

Ingredients
1 vanilla bean
1 1/4 cups heavy cream
1 tablespoon powdered gelatin
3 tablespoons milk
1/4 cup sugar
5 egg yolks
1 1/4 cups whipped cream
6 sliced strawberries

Directions
Put the split vanilla bean in cream and slowly bring

to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod.
Sprinkle the gelatin into the milk and set aside.
Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly
whisk into eggs. Place mixture over simmering water and stir until it is thick
enough to coat the back of a wooded spoon. Remove from heat and add milk and
gelatin mixture.
Place bowl in ice bath and stir until at room temperature.
Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in
refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and
garnish with strawberries.