Bavarian Cream

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Bavarian cream is a decadent, easy-to-make dessert that can be served simply with fresh berries or used as a cake or pastry filling.

Prep Time15

Cook Time35

chill3

Total Time3 50

Course: Dessert

Cuisine: French

Servings:

Calories: 347kcal

Author: Chef Dennis Littley

Ingredients

1 cup whole milk
1 whole vanilla bean or 2 teaspoons of vanilla paste
4 large egg yolks - room temperature
¼ cup granulated sugar caster sugar or superfine sugar is preferred.
1 ½ teaspoon gelatin powder mixed with one tablespoon cold water
1 cup heavy cream very cold

Instructions

Pour the milk into a saucepan.
Slice the vanilla bean in half and scrape the seeds out of the bean. Add the vanilla bean pod and the seeds to the milk. Simmer the milk over medium-low heat until the milk is hot
Remove the pan from the heat, cover the saucepan, and let the vanilla bean and seeds infuse the milk for 20 minutes.
Add the egg yolks and granulated sugar to a heat-proof bowl and whisk to combine.
Slowly pour the vanilla-infused milk into the egg yolk mixture while whisking. Mix until smooth, then pour the mixture back into the sauce.
Place the saucepan back on the stove and heat over low heat for 5 - 10 minutes or until the cream has thickened. Remove from the pan from the heat
Add the gelatin and cold water to a small bowl and mix to combine.
Add the gelatin mixture to the warm custard. Whisk until the gelatin is completely dissolved and mixed into the custard.
Transfer the custard to a large bowl and place a sheet of plastic wrap on the surface of the custard. Refrigerate the custard for one hour. The custard may still be warm to the touch.
Add the cold heavy cream to the bowl of your stand mixer fitted with the whip attachment (or a large bowl and electric hand mixer).
*Place the bowl in the freezer for 10 minutes to chill the bowl, this will help with the process.
Whip the cold cream starting on low speed and gradually increase the speed until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.
*Scrape the sides and bottom of the bowl as needed.
*You will eventually reach high speed, but it’s important to take time and gradually increase the mixer speed.
Take the custard out of the fridge and lightly whisk it to loosen it up.
Gently fold the whipped cream into the custard mixture.
To use as a dessert, directly pour the Bavarian cream into serving cups and place in the refrigerator to set for at least 2 hours.
It can also be used as a filling for pastries, or cake filling. For either uses allow to set up in the refrigerator for 3-4 hours before using.

Notes

*Don't leave the custard (before adding the whipped cream) in the refrigerator for too long, as it will begin to set and get too firm. If the custard does set, use an electric hand mixer to loosen it up.

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