Bavarian Cream

Boil milk with scraped out vanilla pod. Stir yolks with sugar and pour half of the milk on top and stir until smooth. Again pour to the remaining milk in the saucepan and pull off at moderate temperature with a wooden spoon to the rose. Pass through a sieve, add gelatin squeezed and soaked in cold water and set on iced water. When cool, stir in the whipped cream and pour into serving bowls. Set in the refrigerator for at least 6 hours. Turn out to serve.

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