Bavarian Cream

• Fill a large bowl with ice water and set aside.
• Put the 1 tablespoon of cold water in a small cup or ramekin, then sprinkle in the gelatin to soften. Tap it down a little to make sure it's completely soaked in the water.
• Combine the milk, cream, sugar and egg yolks in a small (mine's a little over a quart) saucepan and whisk until uniformly blended. Set over medium low heat and whisk constantly until it boils and thickens. It will foam up quite a bit towards the end. This whole process should only take about 4 minutes, so if yours isn't foaming and thickening quick enough, increase the heat.
• Remove from heat briefly and add the gelatin, which will have gelled into a little blob which you'll have to pry gently out of the cup.
• Return to heat and stir over medium low until gelatin is dissolved. This will only take about 30 seconds. Add salt and vanilla.
• Submerge the saucepan in the bowl of ice water, being careful to keep water out of the custard. Whisk mixture until it is relatively cool (doesn't have to be ice cold).
• With an electric mixer, beat the half cup of heavy whipping cream until stiff peaks just start to form, then fold it into the custard.
• Spread a thin layer of custard across the bottom of an 8-inch square dish.
• Cut the angel food cake into 1 inch (approximately) chunks and lay in the baking dish. Pour the custard over the cake. Cover with plastic wrap and chill for 4 to 6 hours or until firm.
• Make sweetened whipped cream by beating the cream and powdered sugar until stiff peaks form, then beat in vanilla. Spread over the top of the dessert. Drizzle with caramel sauce.