Orange bavarian custard recipe
Orange Bavarian Custard recipe
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- 1 cup half & half
- 2 eggs
- 1/2 cup sugar
- 1/2 cup orange marmalade or orange syrup or 1/4 cup orange juice concentrate
- 1 packet Knoxunflavored gelatin
- 1 cup heavy whipping cream, beaten to soft peaks
From the Kitchen of Chef Craig Hartman
Bring half & half to scald. Mix eggs and sugar. Temper with same scalded half & half. Add tempered egg mixture slowly into scalded cream. Cook over low heat, stirring constantly until mix coats the back of wooden spoon. Remove from heat immediately and stir for 2 minutes. Let gelatin bloom in 2 Tablespoons cold water, then dissolve in whatever orange flavoring you picked (this must be hot to dissolve gelatin). Add dissolved gelatin to the custard mixture. Cool over ice until this mixture starts to cool and fold in whipped heavy cream. At this time, ladle 3 ounces of Bavarian into tea cups. Push one strawberry, tip first, into Bavarian and let set for 6 hours. Remove from cup by placing in warm water for about 20 seconds.
Reference: Orange bavarian custard recipe
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