Bavarian Cream

Directions

1. 1
   Put the split vanilla bean in cream and slowly bring to a boil.
2. 2
   Turn off heat and let sit for 1 hour.
3. 3
   Remove bean and scrape out seeds, add them to the cream and discard the pod.
4. 4
   Sprinkle the gelatin into the milk and set aside.
5. 5
   Whisk the sugar and egg yolks together.
6. 6
   Warm the cream mixture back up and slowly whisk into eggs.
7. 7
   Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon.
8. 8
   Remove from heat and add milk and gelatin mixture.
9. 9
   Place bowl in ice bath and stir until at room temperature.
10. 10
    Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins.
11. 11
    Place in refrigerator for 4 to 5 hours or until mixture is set.
12. 12
    Remove from molds and garnish with strawberries.