Classic Bavarian Cream
Classic Bavarian Cream is a silky, custard-based dessert known for its smooth texture and delicate flavor. Originating from Bavarian and French cuisine, it combines a rich custard thickened with gelatin and lightened with whipped cream. Perfect for elegant desserts like charlottes, trifles, or served on its own with fresh fruit, this versatile dessert is a timeless favorite for home cooks and pastry chefs alike.
Equipment
- Saucepan
- Mixing bowls
- Whisk
- Spatula
- Thermometer (optional but recommended)
- Molds or serving glasses
- Electric mixer or hand mixer for whipping cream
Ingredients
- 2 cups whole milk
- 1 cup heavy cream, chilled
- 4 large egg yolks
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water (for blooming gelatin)
Instructions
- Bloom the Gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5–10 minutes until softened.
- Make Custard Base: In a saucepan, heat the milk just until steaming (do not boil). In a separate bowl, whisk egg yolks and sugar until pale. Slowly temper the egg yolks by adding warm milk in a thin stream while whisking constantly.
- Cook Custard: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170°F/77°C). Do not let it boil.
- Add Gelatin: Remove custard from heat, stir in bloomed gelatin until completely dissolved. Add vanilla extract.
- Cool Custard: Pour custard into a bowl and let cool to room temperature, stirring occasionally to prevent skin from forming.
- Whip Cream: Whip heavy cream to soft peaks using a mixer.
- Fold Cream: Gently fold whipped cream into cooled custard in batches, preserving airiness.
- Set: Pour mixture into molds or serving glasses. Refrigerate for at least 4 hours or overnight until set and firm.
- Serve: Unmold if desired and garnish with fresh fruit, chocolate shavings, or a drizzle of fruit coulis.
Notes
- Bloom gelatin carefully: Use cold water and allow gelatin to fully absorb moisture before adding to warm custard to avoid lumps.
- Temper eggs slowly: Adding hot milk gradually to egg yolks prevents curdling.
- Do not overheat custard: Keep temperature below boiling to avoid grainy texture.
- Folding technique: Fold whipped cream gently to keep the cream light and airy.
- Variations: Add fruit purees, chocolate, or flavored liqueurs to customize your Bavarian Cream.
- Make-ahead: Prepare a day in advance for best flavor and texture.
- Storage: Keep refrigerated and consume within 3–4 days for optimal freshness.