Caramel Bavarian Cake

  • For : 8 servings
  • Time : 
  • Difficulty : 

Ingredients for Caramel Bavarian Cake :

  • 400 g milk
  • 220 g caramel
  • 2 vanilla pods
  • 10 egg yolks
  • 65 g sugar
  • 6 leaves gelatin
  • 425 g whipping cream
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Technical stages for Caramel Bavarian Cake :

  • Prepare some caramel.
  • Soak the gelatin in a bowl with cold water.
  • Bring the milk to a boiling point with the caramel and spliced vanilla.
  • Whisk the egg yolks with the sugar until pale and foamy. Pour the caramel milk on the eggs and cook à la nappe. Add the softened and drained gelatin and cool the mix down to approximately 20°C or 68°F.
  • Whip up the cold and combine it gradually with the cold mix.
  • into individual circles or ramequins dishes.
  • Keep refrigerated for a few hours before serving.
  • Decoration of your choice.
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