Bavarian Cream Recipe

In a saucepan, heat milk and heavy cream over medium heat until just simmering.

In a separate bowl, whisk together egg yolks, sugar, and vanilla extract.

Slowly pour the hot milk mixture into the egg mixture, whisking continuously.

Pour the mixture back into the saucepan and cook over low-medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and whisk in the gelatin.

Allow the mixture to cool to room temperature, stirring occasionally.

Fold in the whipped cream until fully combined.

Divide the mixture evenly into 4 serving cups and refrigerate for at least 4 hours, or until set.

Garnish with whipped cream and fresh berries, if desired.