JELLIED SOFT CUSTARD – (Creme a l’Anglaise Collee)


1 envelope unflavored gelatin (2 tsps.)

1/4 cup cold Water

2-inch piece Vanilla Bean or 1 tsp. Vanilla Extract

1 cup Milk

3 large Egg Yolks

1/2 cup Sugar

dash Salt



1 recipe Jellied Soft Custard

1 cup Heavy Cream, whipped



1.  Soften the Gelatin in the Cold Water and Set aside.  (Sprinkle the Gelatin on top of the water – make sure that all the gelatin gets below the surface of the water.

2.  Add the Vanilla Bean to the Milk and heat only until hot, stirring to prevent a skim forming on the surface.

3.  Beat the Eggs lightly in the top portion of a double boiler, or in a 1 Qt. Saucepan.

4.  Gradually beat the Sugar into the Eggs and add the Salt.  Gradually add the Hot Milk, including the Vanilla Bean.

5.  Stir and Cook the Custard over the Hot Water (simmering, not boiling) or over very low heat (if using a saucepan instead of the double boiler) until the Custard coats the back of a metal spoon.

6.  Remove from the heat, remove the Vanilla Bean (rinse it off and save for another use).

7.  Strain the Custard into a bowl and Stir in the Softened Gelatin.


  1.  Chill the Vanilla Soft Custard in a bowl of ice water or in the refrigerator until the custard begins to hold its shape.
  2. Fold in the Whipped Cream and chill until ready to serve.
  3. For a Pie transfer the Bavarian Creme to the prepared Pie Shell.


Yield:  6- 8 Servings