Bavarian Cream Filling

Soften gelatin in cold water. Whip cream and place in the fridge to chill. Combine egg yolks, sugar and scalded milk in a double boiler over medium-low heat. Cook, stirring constantly, until smooth and thick. Stir in extracts and softened gelatin. Cool, stirring from time to time to prevent a skin from forming.

Beat egg whites until they hold stiff peaks. Fold whipped cream and egg whites into the gelatin mixture. Store in the fridge in an airtight container until you are ready to fill your doughnuts, pastries, or cake of choice.

This can also just be eaten as a pudding with a little jam or fruit syrup on top.