Visiting: Bavarian Cream

TMIL is currently visiting and staying with us.  This understandably adds an extra level of stress to my already stressful life.  Because TMIL is not an accepting, loving kind of mother-in-law.  Instead she's a negative, judging kind of mother-in-law.  When we told her we were buying a home, instead of being excited for us, she told us as many horror stories as she could about the area we were moving to.  Not that she had any actual knowledge about the area being as she lives hundreds of miles away and has never actually been there.

I feel like every meal I put on the table needs to be flawless.  (Tonight's meal included a salad, and apparently she can't eat leafy greens)  This means we have some sort of dessert every night, as the perfect way to round out the meal.  And because I'm short on time, it needs to be something I can prepare ahead of time.  And because I can't risk failure, it needs to be easy.

Puddings are a really hard dish to mess up, don't take long to prepare, and taste even better the next day.  This Bavarian cream is a cross between a pudding and a custard.  It's got the creaminess of the custard, but a more solid consistency.  It's sweet, it's easy, and it's pretty.  Perfect to serve for picky company.

 Bavarian Cream (From the Fannie Farmer Cookbook)

1 envelope gelatin

2 eggs, separated

1 1/4 cup milk

1/2 cup sugar

1 1/2 tsp vanilla

1 cup heavy cream

1.  Sprinkle the gelatin over 1/4 cup cold water and let soften for 5 minutes.
2. Beat the egg yolks slightly.
3. Heat the milk in a heavy-bottomed pan until very hot, then stir a little into the beaten yolks.
4. Return the yolks to the remaining milk in the pan and add the sugar, salt, and gelatin.  Stir constantly over medium heat until slightly thickened. Remove from the heat and refrigerate for 15 minutes or until cool.
5. Add the vanilla.
6. Beat the egg whites until they are stiff but not dry and fold them into the custard.
7. Beat the cream until it barely holds soft peaks and fold it into the custard.  Spoon into a 2 quart mold, cover, and chill until firm.  Unmold before serving.