Bob (this one) wrote:
> Damsel in dis Dress wrote:
>
>> What's the difference?
>>
>> Thanks!
>> Carol
>
>
> Two recipes tell it all. First, vanilla pudding. Then Bavarian cream.
>
> Pastorio
> ----------------------
> <http://southernfood.about.com/od/puddingrecipes/r/bl30120k.htm>
> Vanilla Pudding From Diana Rattray,
> Your Guide to Southern U.S. Cuisine.
> FREE Newsletter. Sign Up Now!
>
> A vanilla pudding recipe. Scroll down the page for more pudding recipes,
> including a recipe for chocolate pudding.
>
> INGREDIENTS:
>
> * 3 cups milk
> * 1/4 cup cornstarch
> * 1/2 cup sugar
> * 1/4 teaspoon salt
> * 1 1/2 teaspoons vanilla extract
>
> PREPARATION:
> Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt; stir in
> remaining 1/3 cup milk. Add to scalded milk and cook over low heat,
> stirring constantly, until thickened and smooth. Continue cooking
> vanilla pudding for about 5 minutes to thoroughly cook cornstarch. Cool
> vanilla pudding slightly; stir in vanilla and pour into serving dishes.
> Vanilla pudding recipe serves 6.
>
> ------------------------
> <http://www.foodreference.com/html/bavarian-cream-recipe1.html>
> See also: Bavarian Cream History & Facts
> BAVARIAN CREAM (Bavarois à la Crème)
>
> from Larousse Gastronomique: The World's Greatest Cookery Encyclopedia
> (1988 ed.)
>
> Chill 3.5 dl (12 fl oz, 1 1/2 cups) double (heavy) cream and 75 ml
> (3 fl oz. 1/3 cup) milk in the refrigerator. Soak 15—20 g (1/2 - 3/4 oz,
> 2-3 envelopes) gelatine in 3 tablespoons cold water. Boil 6 dl (1 pint,
> 2 1/2 cups) milk and a vanilla pod (vanilla bean). Work 8 egg yolks, 125
> g (4 oz, 1/2 cup) caster (superfine) sugar, and a pinch of salt
> together, and when the mixture is smooth, blend in the milk (from which
> the vanilla pod (vanilla bean) has been removed). Then add the gelatine
> and mix well. Stir continuously over a gentle heat until the mixture
> coats the back of a spoon. It is important not to allow the mixture to
> boil. Pour into a bowl and allow to cool, then refrigerate until custard
> is cold and just beginning to thicken.
> Whip together the chilled cream and cold milk. As soon as it begins
> to thicken, add 50 g (2 oz, 4 tablespoons) caster (superfine) sugar,
> then add to the cooled mixture. Brush the inside of a Bavarian cream (or
> soufflé or savarin) mold with oil, preferably almond oil. Fill to the
> brim with the Bavarian cream mixture. Cover with buttered paper and
> refrigerate until firmly set. To loosen the cream, dip the bottom of the
> mold in hot water, place a serving dish on top of the mold, and quickly
> turn them over together.
> A Bavarian cream may alternatively be flavored with coffee (add 2
> tablespoons instant coffee to the milk instead of the vanilla pod), with
> chocolate (add 100 g (4 oz) melted cooking chocolate to the milk), with
> lemon or orange (add the juice of 2 lemons or oranges), with liqueur
> (add approximately 2 teaspoons), with praline, etc.
>



I always thought Bavarian Cream was whipped cream folded into an equal
amount of egg custard. (not too far off, except for the gelatin)

Why does this recipe have double cream diluted with milk instead of just
using a pint of heavy whipping cream? And it specifies caster or
superfine sugar even though the sugar is added to the hot mixture. Is
the recipe just trying to be complicated?

Thanks for posting it, I just wonder what is going on.

Best regards,
Bob