Caramel Bavarian Cream

Technical stages for Caramel Bavarian Cream :

• Boil the milk with the spliced vanilla pod and the caramel. Soften the gelatin leaves in a large amount of water.
• Whisk the egg yolks with the sugar until pale and foamy. Stir in 1/4 of the milk in the mix and blend well.
• Add the whole thing to the rest of the milk and cook "à la nappe".
• Add the softened and drained gelatin and cool down th emix, but not in the fridge. Meanwhile whip up the whipping cream into a whipped cream.
• Combine gently the whipped cream and cooled mix. Pour immediately in a circle and chill for a few hours.