Might not think that Bavarian cream is that hard to make, but it is. It’s rich, soft, and just the right amount of creamy and airy, like a custard and a mousse mixed. If you’ve ever had a cream-filled donut or a light French pastry, you’ve probably already tried this dreamy treat.
I’m so happy to give you this recipe because it’s the best dessert to make ahead of time. Bavarian cream is an excellent choice whether you’re having a dinner party or want to treat yourself. Let’s discuss what makes this treat special and how to make it yourself.
Why I Love This Bavarian Cream Recipe
I used to believe that only trained professional pastry chefs could create Bavarian cream. Once I did, though, I found it far more straightforward than it sounds. The most challenging aspect is Holding out for it to chill in the refrigerator!
I enjoy this dish most because of its adaptability. You might present it in sophisticated glasses filled with fresh fruit, use it as a filling for pastries and cakes, or even cover it with chocolate for a decadent variation. It is also naturally gluten-free; hence, practically everyone can eat it.
Let us also consider the texture for a moment. It is light but rich, silky but strong enough to keep its shape. Consider it a more opulent form of pudding that melts on your tongue and causes you to momentarily close your eyes in great delight.
Bavarian cream is often confused with Boston cream, especially when filling for donuts and cakes. But did you know there are some key differences between the two? This dessert guide explains everything you need to know.
Key Ingredients for the Best Bavarian Cream
Bavarian cream isn’t made with a long list of fancy ingredients. In fact, you probably have most of these in your kitchen already. Here’s what you’ll need:
- Milk – The base of our custard. Whole milk gives the best results, but you can swap in 2% if needed.
- Heavy Cream – This is what makes Bavarian cream so rich and luscious. No substitutions here—you need the fat for that velvety texture!
- Egg Yolks – They add richness and help thicken the custard. Save the whites for a meringue or omelet!
- Sugar – Just enough to sweeten the cream without making it overly sugary.
- Gelatin – The secret ingredient that gives Bavarian cream its signature structure. Without it, you’d have a loose pudding instead of a firm, sliceable dessert.
- Vanilla Extract – I always go for pure vanilla extract for the best flavor, but vanilla bean paste takes it to another level.
- Optional Flavorings – You can add a splash of liqueur (like Grand Marnier or rum), or even swap vanilla for almond extract.
How to Make Bavarian Cream (Step-by-Step)
Making Bavarian cream is all about patience. It’s not difficult, but there are a few steps involved. Here’s how to get it just right:
1: Bloom the Gelatin
Start by sprinkling the gelatin over a small bowl of cold water. Let it sit for about 5 minutes—it’ll absorb the liquid and soften, which helps it dissolve smoothly later on.
2: Make the Custard
Heat the milk over medium heat in a saucepan until it is warm but not boiling. Whisk the egg yolks and sugar separately in another basin until pale and somewhat thickened. Pour the warm milk steadily into the egg mixture while whisking continually (this helps the eggs not to scramble). Return everything to the pot, then, under low heat, continue stirring until it thickens just a little.
3: Add the Gelatin and Cool
Take your custard off the stove when it is thick enough to cover the back of a spoon. Stir the blooming gelatin until it dissolves completely. At this point, you can incorporate vanilla extract or any additional flavorings. After fine-sieving the mixture to eliminate any lumps, let it cool to room temperature.
4: Whip the Cream and Fold It In
After whipping the chilled custard until soft peaks form, gently fold the heavy cream into the mixture. Take care not to deflate the mixture, as this stage gives Bavarian cream its distinctive lightness.
5: Chill and Serve
Pour the mixture into molds, ramekins, or serving glasses. Cover and refrigerate for at least 4 hours (or overnight) until fully set. Serve as is or with fresh fruit, chocolate shavings, or a drizzle of caramel sauce.
Chef’s Tips & Variations for the Perfect Bavarian Cream
If you’ve made it this far, congratulations—you’re about to enjoy one of the smoothest, creamiest desserts ever! But before you dig in, let’s review a few pro tips and fun variations to make this Bavarian cream even better.
Pro Tips for the Best Texture
- Don’t rush the cooling process. After adding the gelatin, let the custard cool to room temperature before folding in the whipped cream. If it’s too warm, the cream will melt, and you’ll lose that beautiful, airy texture.
- Use a fine-mesh sieve. Straining the custard removes any tiny bits of cooked egg, giving you the silkiest texture possible.
- Whip the cream just right. Soft peaks are ideal—too stiff, and it won’t fold in smoothly, too soft, and the cream won’t hold up.
- Let it set properly. Bavarian cream needs at least 4 hours in the fridge but overnight is even better for the best consistency.
Fun Variations to Try
- Chocolate Bavarian Cream: Melt 4 oz of dark chocolate and whisk it into the warm custard before adding the gelatin.
- Fruit-Flavored Bavarian Cream: For a fruity twist, swap out some of the milk for fruit puree (like raspberry or mango).
- Coffee-Infused Bavarian Cream: Stir in a teaspoon of instant espresso powder for a subtle coffee flavor.
- Bavarian Cream Pie: Pour the mixture into a pre-baked pie crust and chill until firm—top with whipped cream and berries for a showstopper.
Storing, Reheating & Freezing Bavarian Cream
Bavarian cream is a great make-ahead dessert, but proper storage is key to keeping it fresh and delicious.
How to Store Bavarian Cream
Bavarian cream can be kept covered in the refrigerator for up to 3 days. If serving it in ramekins or glasses, cover them with plastic wrap to prevent drying out.
Can You Reheat Bavarian Cream?
Not really. Since it’s set with gelatin, reheating will cause it to melt. If it becomes too firm in the fridge, just let it sit at room temperature for a few minutes before serving.
Can You Freeze Bavarian Cream?
Technically, yes—but I don’t recommend it. Freezing changes the texture, making it grainy instead of silky smooth. If you must freeze it, place it in an airtight container and thaw in the fridge overnight before serving.
Frequently Asked Questions
1. Is Bavarian Cream the Same as Pastry Cream?
Not at all! Both Bavarian cream and pastry cream are creamy, but Bavarian cream is lighter because it has whipped cream and gelatin to make it more mousse-like.
Many people also wonder whether Bavarian cream is similar to panna cotta. While they share a silky texture, they’re quite different regarding ingredients and preparation. This guide breaks down the key differences.
2. Can I Make This Without Gelatin?
Yes, but it won’t set the same way. You can try using agar-agar as a vegetarian alternative, but the texture will differ slightly.
3. What’s the Best Way to Serve Bavarian Cream?
It’s fantastic on its own, but you can also serve it with fresh berries, a drizzle of caramel sauce, or even layered in a cake.
What to Serve with Bavarian Cream
Bavarian cream is light enough to pair beautifully with a variety of flavors. Here are some of my favorite serving ideas:
- Fresh berries – Strawberries, raspberries, or blueberries add a tangy contrast.
- Chocolate sauce – A drizzle of dark chocolate makes it feel extra indulgent.
- Crispy cookies – A biscotti or shortbread cookie on the side adds a satisfying crunch.
- Caramelized nuts – A sprinkle of candied almonds or pecans adds extra texture.
- Espresso or coffee – Bavarian cream’s rich, creamy texture pairs perfectly with a strong cup of coffee.
Final Thoughts: Why You Should Try This Recipe
One of those treats that feels like a tiny luxury—creamy, delicate, and shockingly simple to make—Bavarian cream is served as an essential treat or to dress up for a special occasion. This dessert never fails.
Believe me, if you have never cooked it, you will enjoy its adaptability and suitability. Try it; remember to play about with several tastes and toppings. Who knows? Maybe it will become to be your regular dessert!
Bavarian Cream Recipe
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Bavarian cream recipe is silky, rich, and incredibly smooth. With just a few ingredients, you’ll create a dreamy dessert perfect for serving alone or as a pastry filling.
Ingredients
Custard Base
- 1 cup whole milk
- 3 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
Gelatin Mixture
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold water
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes. This allows it to soften and bloom properly, ensuring a smooth texture later.
In a saucepan, heat the milk over medium heat until warm but not boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and slightly thickened. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring continuously with a spatula. Once the custard thickens enough to coat the back of a spoon, remove it from the heat.
Immediately stir the bloomed gelatin into the hot custard until fully dissolved. Then, mix in the vanilla extract. Strain the mixture through a fine sieve to ensure a smooth consistency. Let it cool to room temperature.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Be careful not to overwhip, as the cream should remain light and airy.
Once the custard is cool, gently fold the whipped cream into the custard in batches. Use a spatula and a light hand to maintain the airy texture.
Pour the mixture into serving glasses or molds. Cover and refrigerate for at least 4 hours, or until fully set.
Enjoy Bavarian cream on its own, or garnish with fresh berries, chocolate shavings, or caramel drizzle for an extra touch of indulgence.
Notes
- Avoid overcooking the custard. Cooking it too long can result in scrambled eggs rather than a smooth base.
- Use full-fat dairy for the best texture and richness. Skim milk won’t give the same creamy consistency.
- Make it ahead! Bavarian cream can be stored in the fridge for up to 3 days, making it a perfect make-ahead dessert.
- Experiment with flavors! For a unique twist, try adding a splash of liqueur like Grand Marnier or a pinch of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 18g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 145mg