Ingredients for Bavarian Cream
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 4 large egg yolks
- 1/2 cup sugar
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1 teaspoon cornstarch
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How to Make Bavarian Cream
- In a medium saucepan, gently heat the milk and cream until warm (do not boil).
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly temper the egg yolk mixture by whisking in a small amount of the warm milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract and gelatin (previously bloomed according to package directions).
- Strain the custard through a fine-mesh sieve to remove any lumps.
- In a large bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled custard until just combined. Be careful not to overmix.
- Pour the Bavarian cream into individual serving dishes or a larger bowl.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cream to set completely.
- Before serving, garnish with fresh berries, whipped cream, or chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
101g
Fat
55g
Carbs
9g
