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egg yolks 3
gelatin - 3 tsp
water - 5 tbsp
sugar - 1/2 cup
water - 1/2 cup
milk - 300 ml
castor sugar -1/2 cup
fresh cream - 1 cup
How to Make Caramel Bavarian
Soak gelatin in 5 tbsp of water.
Place one and a half cup sugar in a pan.
Add one and a half cup water and heat till it forms a rich brown caramel.
Remove from heat and add remaining one and a half cup of water.
Heat gently till caramel is dissolved.
Cool for 15 minutes.
Stir in the milk.
Beat egg yolks with powdered sugar till light.
Add the caramel flavored milk and cook on gentle heat, stirring all the time till sauce thickens, without allowing it to boil.
Dissolve gelatin over a low flame and add to the custard, Allow to cool.
Whip the cream till thick.
Reserve some cream for garnish and fold the rest into the custard.
Pour in a pudding mould and keep in refrigerator for several hours, till well set.
Turn out on a serving plate and decorate with reserved cream. Serve chilled.
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