Rich, velvety Bavarian cream is a dessert that transforms every bite into a special occasion. Hailing from Bavarian cuisine, it blends the smoothness of custard with the lightness of whipped cream, creating a treat that’s both luxurious and airy.
My first attempt at Bavarian cream left me enchanted by its delicate texture and creamy flavor. It felt like a culinary triumph, turning simple ingredients into something extraordinary.
The magic lies in its perfect balance of vanilla, cream, and a touch of gelatin, which creates a luscious, divine consistency.
What’s great about Bavarian cream is its versatility—dress it up with fresh fruit or a rich chocolate sauce for any occasion.
Why I Love This Recipe?
- Personal Touch: I love experimenting with different toppings, making each batch uniquely mine.
- A Flavorful Delight: The blend of vanilla and cream creates a rich, irresistible flavor.
- Simple Elegance: Despite its fancy appearance, it’s surprisingly easy to make.
- Versatile Presentation: Top it with fruit, chocolate, or enjoy it plain for a classic treat.
Delicious Bavarian Cream Recipe
Bavarian cream is a smooth and creamy dessert made with milk, eggs, sugar, gelatin, and vanilla. It's chilled until set and can be served with toppings like fruit or chocolate sauce.
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Calories: 300kcal
Servings: 6 People
Equipment
- Saucepan
- Whisk
- Mixing Bowl
- Measuring Cups
- Strainer
- Molds or Ramekins:
Ingredients
- 1 cup Milk
- 4 Egg yolks
- 1/2 cup sugar
- 2 tbps Gelatin
- 1 tbps vanilla extract
Instructions
- Prepare the Gelatin: In a small bowl, dissolve the gelatin in a few tablespoons of cold water. Let it sit and soften for about 5 minutes.
- Heat the Milk: In a saucepan, heat the milk over medium heat until it's warm but not boiling. Remove from heat and set aside.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and sugar until they are well combined and slightly thickened.
- Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Mixture: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly. This usually takes about 5-7 minutes.
- Add Gelatin: Remove the mixture from the heat and stir in the softened gelatin until it's completely dissolved.
- Add Flavoring: Stir in the vanilla extract or other flavorings of your choice.
- Strain the Mixture: Pass the mixture through a fine-mesh strainer to remove any lumps or bits of cooked egg.
- Chill and Set: Pour the mixture into molds or ramekins and refrigerate for at least 4 hours, or until the Bavarian cream is set and firm.
- Serve: Once set, unmold the Bavarian cream onto serving plates and garnish with fresh fruit, whipped cream, or chocolate shavings if desired.
Notes
- Gelatin Handling: Ensure that the gelatin is fully dissolved and well incorporated into the mixture to prevent any lumps or uneven texture in the Bavarian cream.
- Chilling Time: Allow sufficient time for the Bavarian cream to chill and set properly in the refrigerator. This ensures a firm and smooth texture when serving.
- Flavor Variations: Experiment with different flavorings such as almond extract, citrus zest, or liqueurs to customize the taste of your Bavarian cream.
Nutrition
Calories: 300kcal | Carbohydrates: 20g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 200mg | Sodium: 100mg | Potassium: 100mg | Sugar: 15g | Calcium: 100mg
Time for the Tips!
- Toppings and Garnishes: Consider topping your cream with fresh berries, fruit coulis, chocolate shavings, or whipped cream for added flavor and presentation.
- Make Ahead: Bavarian cream can be prepared a day in advance, making it a convenient dessert option for dinner parties or gatherings.
- Molding Options: Use individual ramekins, molds, or a large serving dish to set the cream, depending on your preference and presentation style.
- Texture Adjustment: Adjust the amount of gelatin used to achieve your desired consistency. More gelatin will result in a firmer cream, while less gelatin will yield a softer texture.
- Whipped Cream Addition: For a lighter and fluffier texture, fold whipped cream into the cream mixture before chilling. This variation is often referred to as “Bavarian cream mousse.”
- Layered Desserts: Bavarian cream can be used as a delicious filling for cakes, pastries, or trifles. Consider layering it between sponge cake, ladyfingers, or fruit for a decadent dessert.
What to Serve with Bavarian Cream?
Andrea
Wednesday 10th of July 2024
Melt-in-your-mouth!
Virginia
Wednesday 10th of July 2024
Mouthwatering!
Evelyn
Wednesday 10th of July 2024
Yummy!
Ruth
Wednesday 10th of July 2024
So good!
Elijah
Wednesday 10th of July 2024
Delectable!