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Coffee Bavarian Cream

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Ingredients
  

  • 250 g egg yolks 12 yolks
  • 250 g sugar
  • 1 L milk
  • 15 mL vanilla bean paste or extract
  • 8 g instant coffee
  • 22 g gelatin
  • 150 mL water cold
  • 500 mL heavy cream

Instructions
 

Creme Anglaise

  • Combine the egg yolks and sugar in a stainless steel bowl. Whip until thick and light.
  • Scald the milk in a boiling-water bath or over direct heat.
  • Gradually pour the hot milk into the egg yolk mixture while stirring constantly with the whisk.
  • Set the bowl in a pan of simmering water. Heat it, stirring constantly, until it reaches 180°F.

Bavarian Cream

  • Immediately remove the bowl from the heat and stir in the softened gelatin and vanilla.
  • Using an ice-water bath, cool the mixture until thick but not set, stirring constantly.
  • Whip the heavy cream to soft peaks. Fold the whipped cream into the Bavarian cream.
  • Pour the mixture into prepared molds and chill until set.