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Irresistibly Creamy Bavarian Cream

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A nostalgic and luscious Bavarian Cream that’s light, creamy, and beautifully balanced, perfect for special occasions or everyday celebrations.

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 1 vanilla bean, split (or 2 teaspoons vanilla extract)
  • 4 large egg yolks
  • 2 1/2 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream

Instructions

  1. Bloom the Gelatin: Sprinkle the unflavored gelatin over the cold water in a small bowl and let it sit for 5 to 10 minutes until thick.
  2. Heat the Milk: In a saucepan, combine the whole milk with half of the granulated sugar and the split vanilla bean. Heat until steaming, not boiling.
  3. Whisk the Egg Yolks: In a bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened, about 2 minutes.
  4. Temper the Egg Yolks: Gradually add hot milk mixture to the yolks, whisking constantly. Once combined, pour it back into the saucepan.
  5. Cook the Custard: Cook the mixture over medium-low heat, stirring continuously, until it thickens slightly, about 4 to 5 minutes.
  6. Strain the Mixture: Strain the custard through a fine-mesh sieve into a clean bowl.
  7. Add the Gelatin: While warm, stir in the bloomed gelatin until dissolved.
  8. Cool and Fold in Cream: Allow to cool to room temperature. Whip the heavy cream to soft peaks and fold it gently into the custard.
  9. Mold and Refrigerate: Transfer to a mold or serving dish and refrigerate for at least 4 hours, or preferably overnight, to set.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. It’s best enjoyed fresh for that velvety texture.

Nutrition

Find it online: https://us.recipesfood.org/bavarian-cream/

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