While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
November 27 is National Bavarian Cream Pie Day.
Most food historians accredit the invention of Bavarian cream (a gelatin-based pastry cream) to French chef Marie Antoine Carême (1784-1833), the forefather of haute cuisine and referred to as the “chef of kings, and the king of chefs."
Recipes for Bavarian cream, or crème bavaroise, started to appear in American cookbooks shortly thereafter in the 1880s, as seen in Mrs. Lincoln's Boston Cook Book: What to Do and What Not to Do in Cooking in 1884.
To make the pie version, pour Bavarian cream into a prepared pie crust and refrigerate for approximately two hours until set.
Bavarian Cream No. 2 (With Eggs)
As seen in "Mrs. Lincoln's Boston Cook Book" by Mary Johnson Bailey Lincoln
Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints. Keep the whipped cream on ice, and boil the remainder of the cream, adding enough milk to make a pint in all. Beat the yolks of the eggs, and add the sugar and salt. Pour the boiling milk on the eggs, and when well mixed put back in the double boiler and cook about two minutes, or just enough to scald the egg. Stir constantly, add the soaked gelatine, and strain at once into a pan set in ice water. When cool, add the vanilla and wine, or half a cup of orange juice. Stir till it begins to harden, then stir in quickly the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water.
I love cream pie!
So does Bree Olson
So you follow my drift, then. Great minds, my friend.
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