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Bavarian Cream

Reviewed: Nov. 13, 2012
I got this same recipe from my grandma, she made it in the form of a pie, with either a chocolate waffer crust or a graham cracker crust, and toped with grated dark chocolate. It requires a ton of patience. Its easiest to refrigerate the custard mixture the goal is you want it set up to a pudding thickness (But def not thicker than pudding). I usually refrigerate while whipping the cream, its usually just about perfect timing, sometimes it needs to chill a bit longer. After mixing with the cream it needs to chill for a good 2 hours before eating. (and it should definately have its own unique taste, not at all like whip cream)
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