Preparation: Mix the ● gelatin powder and water together to let the gelatin absorb the moisture and soften.
Pour the milk and sugar in a pan and mix well. Heat over low-medium heat to dissolve the sugar. Turn the heat off just before it comes to a boil. Add the softened gelatin and mix well.
When the gelatin has dissolved, let it cool down a little. Beat the egg yolks in a bowl with a whisk, and add the milk from Step 2.
Add the cream and vanilla essence, and mix gently trying not to introduce air bubbles.
Pour into cups or molds through a tea strainer. Chill until set in the refrigerator for 3 to 4 hours. When have set up firmly, they are done.
To unmold, dip the mold in hot water for a few seconds and the contents will come out easily.
Story Behind this Recipe
I wanted to eat a Bavarian cream, so I adapted the recipe I learned a long time ago to make it easier. It's a rich, smooth and well flavored Bavarian cream.
Don't let the milk come to a boil. Turn the heat off when the milk is hot, and add the gelatin. When adding the hot milk from Step 2 to the egg yolks in Step 3, make sure the milk is not too hot. Combine while trying not to introduce air bubbles, and pour the mixture through a tea strainer into the molds. This makes the cream smooth and silky, so don't skip this step.