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Homemade Bavarian Cream

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A silky and luxurious dessert made with fresh vanilla, cream, and eggs, perfect for any occasion.

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.
  2. Heat the milk: In a medium saucepan, combine the whole milk with half of the granulated sugar and add the split vanilla bean. Heat until steaming.
  3. Temper the eggs: In a separate bowl, whisk the egg yolks with the remaining sugar. Gradually add about half of the hot milk mixture to the yolks, whisking continuously.
  4. Cook the custard: Return the tempered mixture to the saucepan. Cook over medium-low heat, stirring constantly until thickened (about 8-10 minutes).
  5. Strain: Strain the custard through a fine mesh sieve into a bowl and add the bloomed gelatin, stirring until dissolved.
  6. Cool: Allow the custard to cool to room temperature, stirring occasionally (about 15 minutes).
  7. Whip the cream: Whip the heavy cream to soft peaks in a large bowl.
  8. Fold together: Gently fold the whipped cream into the cooled custard until fully combined.
  9. Set: Transfer the mixture into a mold or individual cups and refrigerate for at least 4 hours or until set.

Notes

Store in the refrigerator for up to 3 days. Can be made up to two days in advance.

Nutrition

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

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