zxcvbob wrote:

> Bob (this one) wrote:
>=20
>> 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=20
>> 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,=20
>> stirring constantly, until thickened and smooth. Continue cooking=20
>> vanilla pudding for about 5 minutes to thoroughly cook cornstarch.=20
>> Cool vanilla pudding slightly; stir in vanilla and pour into serving=20
>> dishes. Vanilla pudding recipe serves 6.
>>
>> ------------------------
>> <http://www.foodreference.com/html/bavarian-cream-recipe1.html>
>> See also: Bavarian Cream History & Facts
>> BAVARIAN CREAM (Bavarois =E0 la Cr=E8me)
>>
>> from Larousse Gastronomique: The World's Greatest Cookery Encyclopedia=
=20
>> (1988 ed.)
>>
>> Chill 3.5 dl (12 fl oz, 1 1/2 cups) double (heavy) cream and 75=20
>> ml (3 fl oz. 1/3 cup) milk in the refrigerator. Soak 15=9720 g (1/2 - =

>> 3/4 oz, 2-3 envelopes) gelatine in 3 tablespoons cold water. Boil 6 dl=
=20
>> (1 pint, 2 1/2 cups) milk and a vanilla pod (vanilla bean). Work 8 egg=
=20
>> 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=
=20
>> which the vanilla pod (vanilla bean) has been removed). Then add the=20
>> 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=20
>> 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=20
>> begins to thicken, add 50 g (2 oz, 4 tablespoons) caster (superfine)=20
>> sugar, then add to the cooled mixture. Brush the inside of a Bavarian =

>> cream (or souffl=E9 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=20
>> bottom of the mold in hot water, place a serving dish on top of the=20
>> mold, and quickly turn them over together.
>> A Bavarian cream may alternatively be flavored with coffee (add 2=
=20
>> tablespoons instant coffee to the milk instead of the vanilla pod),=20
>> with chocolate (add 100 g (4 oz) melted cooking chocolate to the=20
>> milk), with lemon or orange (add the juice of 2 lemons or oranges),=20
>> 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)

The gelatin is what permits molding it. Otherwise, it would slump=20
rather than stand up.

> Why does this recipe have double cream diluted with milk instead of jus=
t=20
> using a pint of heavy whipping cream?

Probably to get a milkfat balance lower than cream and higher than=20
milk. But do remember it comes from Larousse...

> And it specifies caster or
> superfine sugar even though the sugar is added to the hot mixture.=20

They're calling for creaming the sugar with egg yolk before adding to=20
the hot mixture. The finer grain sugar will go into solution faster=20
and smoother. Having said that, I can't see any good reason for it=20
beyond velocity of prep.

> Is=20
> the recipe just trying to be complicated?

So many old recipes are needlessly complex. Most of them are based on=20
"It's how we've always done it." The processes don't keep up with the=20
technologies available. "Cover with buttered paper and refrigerate=20
until firmly set." Remember it comes from Larousse...

It wouldn't be too difficult to deconstruct and reassemble the recipe=20
to shorten the processes and streamline the steps.

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

Rookie intimidation...

Pastorio