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Homemade Bavarian Cream Recipe

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4.2 from 60 reviews

  • Author: Maggie
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings

Description

This Homemade Bavarian Cream recipe is a classic French dessert custard that features a silky smooth texture infused with vanilla bean flavor, combined with whipped cream for lightness. Perfect as a standalone dessert or a filling for cakes and pastries, this recipe offers a rich and elegant treat that’s surprisingly easy to prepare at home.

Ingredients

Gelatin Mixture

  • ½ cup cold water
  • ½ ounce unflavored gelatin

Vanilla Custard

  • 1 vanilla bean, sliced in half lengthwise
  • 2 cups whole milk
  • 6 large egg yolks
  • 1 cup granulated sugar

Whipped Cream

  • 2 cups heavy whipping cream, cold

Instructions

  1. Prepare Gelatin: Sprinkle the unflavored gelatin over the cold water in a small bowl and set aside to bloom.
  2. Infuse Milk: Add the split vanilla bean pod to a medium saucepan with the whole milk. Heat the mixture over low to medium heat until the milk is scalded (about 180°F), indicated by small bubbles forming at the bottom when tilting the pan, and the milk is too hot to touch.
  3. Whisk Egg Mixture: In a large bowl, combine the egg yolks and granulated sugar, whisking until thoroughly mixed.
  4. Temper Eggs: Slowly pour a small amount of the hot milk into the egg and sugar mixture while whisking constantly to prevent scrambling.
  5. Combine Milk and Egg Mixture: Pour the remaining milk into the bowl with the eggs and whisk to combine.
  6. Add Vanilla Beans: Remove the vanilla pod from the milk, scrape the vanilla seeds from the pod with a knife, and stir the seeds into the custard mixture.
  7. Cook Custard: Return the mixture to the saucepan and cook over low to medium heat, whisking constantly until the custard thickens to coat the back of a spoon (nappe consistency).
  8. Strain Custard: Remove from heat and strain the custard through a fine mesh strainer or chinois into a large bowl to remove any lumps or cooked egg bits.
  9. Add Gelatin: Whisk the gelatin mixture into the warm custard until fully dissolved and smooth with no clumps.
  10. Chill Custard: Place the custard in the refrigerator and chill until thickened but not completely set.
  11. Whip Cream: While custard cools, whip the cold heavy cream in a stand mixer with a whisk attachment on high speed until soft peaks form. Be careful not to overwhip.
  12. Fold Cream and Custard: Gently fold the whipped cream into the chilled custard to combine evenly without deflating the mixture.
  13. Serve or Use: Use the Bavarian cream immediately as a dessert or filling, or refrigerate until ready to serve.

Notes

  • Ensure the eggs are tempered properly by adding warm milk slowly to avoid curdling.
  • Use a vanilla bean for authentic flavor; vanilla extract can be used as a substitute but will alter the taste slightly.
  • Do not overwhip the cream to avoid turning it into butter.
  • Straining the custard is key to a smooth texture without lumps.
  • This cream pairs wonderfully with fresh berries, sponge cakes, or as a filling for pastries.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://recipeworthsaving.com/homemade-bavarian-cream-recipe/