Bayerische Creme   (Bavarian Cream)

3 Egg Yolks

1 1/2 tablespoon Sugar

1 cup Milk

1 Vanilla Bean

1 1/4 cups Heavy Whipping Cream

Mix the sugar with egg yolks until creamy. Set aside.

Cut open vanilla bean and scrape out the seeds. Add bean, seeds, and milk to a pot. Bring to a boil.

Stirring constantly, pour some boiling milk into the egg mixture. This will heat the eggs without scrambling them. Put the milk back over the heat and pout the egg mixture into the milk, stirring constantly. Bring milk/egg mixture to a boil, stirring constantly. Sprinkle in the powdered gelatine and mix in thoroughly. Remove from heat.

Whip the whipping cream until stiff peaks form.

Allow the milk/egg cream to cool to the point where it is beginning to thicken. Fold in the whipped cream.

Allow to set in the refregerator for 1 -2 hours.

Serve in dessert bowls. Garnish with fresh fruit, strawberry sauce, or chocolate.