Bavarian Creme Cupcakes

A fellow Elizabeth came over the other day to bake cupcakes. This was the first time I've ever made filled cupcakes. I'm not going to write an entire cupcake recipe so you can check one out [here.] We used vanilla, but you can also try chocolate, orange, lemon, or strawberry. After the cupcakes cool, slice them in half. Take large spoonfuls of the Bavarian creme and place in middle of the cupcake. Melt some 3/4 cup dark chocolate with 2 tbsp. cream in a double boiler. Top cupcakes while chocolate is still warm.

 Bavarian Creme

2 c. milk or 1 c. milk plus 1 c. half and half
Vanilla
6 egg yolks
2/3 c. granulated sugar
1 tbsp. unflavored gelatin
3 tbsp. cold water
Touch of vanilla

Put milk and vanilla in a saucepan and bring to a boil. Beat the egg yolks and the sugar on medium speed until the mixture whitens and forms a ribbon. Still beating, add the milk to the egg yolks. Pour the mixture back into the saucepan. Heat slowly, stirring constantly with a wooden spoon. DO NOT ALLOW TO BOIL. When the liquid coats a spatula, remove from heat, and place the pan in a bowl of cold water to stop the cooking. WHILE STILL WARM, add the gelatin that has been dissolved in the cold water. Cool in refrigerator.

Value = 2/5

Healthy = 1/5

Tasty = 5/5

Ease =  3/5