Bavarian Cream / Bayrische Creme

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1. 1Step 1: Cut the vanilla pod lengthwise and scrape out the vanilla seeds.
2. 2Step 2: Pour the milk into a saucepan. Put the seeds and the vanilla pod into the saucepan and slowly bring the milk to a boil.
3. 3Step 3: Mix the gelatine with 6 tbsp. of cold water and let soak for several minutes.
4. 4Step 4: In a separate glass or stainless steel bowl, mix the egg yolks and the sugar, then add some of the hot milk through a sieve to catch the vanilla pod. Mix and slowly add the remaining milk through the sieve.
5. 5Step 5: Put this bowl on top of a saucepan with hot water and heat it over the steam. Stir constantly until the mixture starts to thicken. Don't let the water or the mixture come to a boil!
6. 6Step 6: Once the mixture is thickening, add the gelatine and mix everything well.
7. 7Step 7: Let the mixture cool and stir occasionally. Once it starts to jel, continue with the next step.
8. 8Step 8: Whipp the whipping cream half way and add it to the vanilla mass. Mix in.
9. 9Step 9: Rinse 4 pudding molds with cold water and fill with the Bavarian Cream. Put into the fridge for about 3 hours or overnight.
10. 10Step 10: Serve with fresh berries and some berry sauce (see video).