Bavarian Cream Recipe: How to Make Bavarian Cream

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What is Bavarian Cream?

Bavarian Cream is a cold dessert composed of a rich custard, whipped cream, various flavorings (fruit puree, chocolate, liqueurs and so on) and gelatin. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmolded when set.

SARAH SAYS: In 2007, I helped one of our Premium Members, fix her Bavarian Cream Recipe. Here is my version. She replied: "Hi Sarah, Thanks again for the modified recipe and the explanation about the eggs. I made the Bavarian Cream earlier today, and I just checked on it. It is set quite firm but it is definitively less Jello like than the original recipe, it is more porous like mousse which is kind of what I was hoping for. The flavour is divine, really rich and creamy so it will make for a delicious cake filling. Yummy! Thanks again for your help, this one is a keeper!"

How to Make Bavarian Cream

2 tablespoons unflavored gelatin
1/2 cup cold water
8 large egg yolks
1 cup white sugar
1 pinch salt
2 cups whole or 2% milk
1 teaspoon vanilla extract

2 cups heavy cream

1. In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar and salt until smooth.

2. In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture. Repeat several times. Then stir the egg yolk mixture into the hot milk until well blended.

3. On medium high heat, cook the milk / egg yolk mixture and stir constantly until the mixture thickens. The temperature should reach 180 degrees, measured with an Instant Read Thermometer.

4. Remove from the heat and stir in reserved gelatin mixture. Run through a strainer, and set aside to cool at room temperature, stirring often. It is a good idea to set the pan in ice if possible to stop the cooking process quickly. When the mixture has cooled to tepid (100 degrees F), add in the vanilla and stir.

5. Whip 2 cups heavy cream until soft peaks form. Add the custard to the whipped cream in several batches, and fold together. Pour into molds and refrigerate for an hour or so, preferably overnight.

The recipe is perishable and must be refrigerated. It will keep for a few days. It does not freeze well.

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