Easy Homemade Bavarian Cream Recipe
Homemade Bavarian cream, a classic dessert from Bavaria, Germany, is a luxurious and creamy custard dessert that combines the richness of eggs and cream with the lightness of whipped cream and gelatin.
PRO TIPS FOR homemade Bavarian cream:
1. For a perfect Bavarian cream, start with high-quality ingredients: fresh cream, eggs, and gelatin.
2. Bloom the gelatin in cold water for about 5-10 minutes before heating it gently to dissolve.
3. When incorporating the gelatin, ensure the mixture is no hotter than lukewarm to avoid clumping.
4. Whip the cream until soft peaks form, and gently fold it into the cooled custard base to maintain airiness.
5. Strain the mixture for a silky texture before chilling it in the refrigerator, ideally overnight, to set beautifully.
6. Finally, consider adding flavors like vanilla, chocolate, or fruit purées for a delicious twist.
What are the ingredients for homemade Bavarian cream
2 egg yolks
1/2 cup white sugar
1 1/2 half teaspoons unflavored gelatin (plus 1/4 cup cold water to bloom it)
2 tsp vanilla extract
1 cup whole milk
1 cup heavy whipping
How to make homemade Bavarian cream
STEP 1:
- Whisk egg yolks with sugar until foamy.
STEP 2:
- In a small bowl of cold water sprinkle powdered gelatin and let bloom (or place gelatin sheets in cold water and let soak).
STEP3:
- In a saucepan add vanilla to milk and bring to a gentle boil. Temper the egg yolks by adding a ladleful of the heated milk to the egg mixture, whisk to combine the two, and then slowly pour the tempered eggs into the milk back.
- Add the bloomed gelatin mixture into the custard while it is still warm. This will ensure that it melts into it and when it eventually begins to set there will not be any clumps, just a silky smooth texture.
STEP4:
- Whip cream while the gelatin custard is cooling down (you can use the whisk attachment and bowl of a stand mixer). Fold in the whipped cream into room temperature custard.
STEP 5:
- Then transfer to molds, cover with plastic, and refrigerate. Let the Bavarian cream set for at least 6-8 hours.
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