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