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Bavarian Cream

3

120 min

Bavarian Cream

Bavarian Cream Photo 1

Time

120 min

Serving

8 persons

Calories

312

Rating

3.00★ (47)

Cuisine

Author: Victoria Buriak
This Bavarian cream is from my great-grandmother's recipe book.

Ingredients

  • water: 0.5 cup (cold)
  • unflavored gelatin: 2 Tbsp
  • egg yolks: 4 piece
  • white sugar: 0.5 cup
  • pinch salt: 1 piece
  • milk: 2 cups
  • vanilla extract: 1 tsp
  • heavy cream: 2 cups

Metric Conversion

Stages of cooking

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  1. Stir together cold water and gelatin in a small bowl; set aside to soften.
    Bavarian Cream Photo 2
  2. Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
    Bavarian Cream Photo 3
  3. Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.
    Bavarian Cream Photo 4
  4. Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.
    Bavarian Cream Photo 5

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