Bavarian Cream

Bavarian Cream
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    8 People
  • VIEWS
    159

A timeless classic, this Bavarian Cream is a smooth and elegant dessert, perfect on its own or as a luscious filling. Passed down through generations, its delicate flavor and airy texture are sure to impress.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    189 mg
  • Protein
    5 g
  • Saturated Fat
    15 g
  • Sodium
    52 mg
  • Sugar
    16 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Bloom the Gelatin: In a small bowl, combine the cold water and gelatin. Stir gently and let it stand for 5-10 minutes to soften. (Time: 5-10 minutes)

Image Step 02
02 Step

Recipe View 2 mins Prepare the Custard Base: In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and smooth. (Time: 2-3 minutes)

Image Step 03
03 Step

Recipe View 5 mins Infuse the Milk: In a medium saucepan, bring the milk to a simmer over medium heat. Do not boil. (Time: 5-7 minutes)

Image Step 04
04 Step

Recipe View 5 mins Temper and Cook the Custard: Gradually pour the hot milk into the yolk mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. Be patient and keep stirring to prevent scorching. (Time: 5-8 minutes)

Image Step 05
05 Step

Recipe View 2 mins Strain and Infuse: Strain the custard through a fine-mesh sieve into a large bowl to remove any lumps. Stir in the bloomed gelatin and vanilla extract until the gelatin is completely dissolved. (Time: 2-3 minutes)

Image Step 06
06 Step

Recipe View 20 mins Cool to Room Temperature: Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. You can speed this up by placing the bowl in an ice bath. (Time: 20-30 minutes)

Image Step 07
07 Step

Recipe View 3 mins Whip the Cream: In a separate bowl, whip the heavy cream to medium-stiff peaks. Be careful not to overwhip. (Time: 3-5 minutes)

Image Step 08
08 Step

Recipe View 5 mins Fold and Chill: Gently fold the whipped cream into the cooled custard until just combined. Do not overmix. Immediately pour the Bavarian cream into individual serving glasses, molds, or use as a filling for cakes. (Time: 5 minutes)

Image Step 09
09 Step

Recipe View 2 hrs Refrigerate: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the Bavarian cream to set completely. (Time: 2+ hours)

For a richer flavor, use whole milk and high-quality vanilla extract.
To unmold easily, lightly grease the molds with neutral oil before filling.
If the custard curdles, immediately remove it from the heat and whisk vigorously. Straining will help remove any remaining lumps.
Vary the flavor by adding a tablespoon of liqueur, such as Grand Marnier or Amaretto, along with the vanilla extract.

Margret Dach

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.4/ 5 ( 53 Ratings)
Total Reviews: (3)
  • Margarita Ohara

    This recipe is fantastic! My family loved it, and it was surprisingly easy to make.

  • Eliezer Boehmchamplin

    I was a bit nervous about tempering the eggs, but the instructions were clear and easy to follow. I'll definitely be making this again.

  • Holly Greenfelder

    The texture is perfect—light, creamy, and not too sweet. I used it as a filling for a chocolate cake, and it was a hit!

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