Dreamy Bavarian Cream: My Classic, Royal-Worthy Recipe

Instructions:

1. Sprinkle the gelatin over cold water in a small bowl. Let stand for 5-10 minutes until softened.
2. In a medium saucepan, combine milk, 1 cup of heavy cream, and salt. Heat over medium heat until simmering, but do not boil.
3. In a heatproof bowl, whisk together the egg yolks and sugar until pale and thickened (a ribbon-like consistency).
4. Gradually drizzle the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
5. Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the back of a spoon (about 5-8 minutes). Do not boil.
6. Remove the custard from the heat and stir in the bloomed gelatin until completely dissolved. Stir in the vanilla extract.
7. For a super-smooth texture, strain the custard through a fine-mesh sieve into a clean bowl (optional).
8. Allow the custard to cool slightly at room temperature for about 30 minutes.
9. In a separate bowl, whip the remaining 1 cup of heavy cream until soft peaks form.
10. Gently fold the whipped cream into the cooled custard in two additions, being careful not to deflate the cream.
11. Pour the Bavarian cream mixture into individual serving dishes or a larger serving bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
12. Refrigerate for at least 4 hours, or preferably overnight, until set.
13. Garnish with fresh berries, whipped cream, or chocolate shavings before serving.