Bavarian Cream (Crème Bavaroise) Recipe
This classic Bavarian Cream, or Crème Bavaroise, is a smooth, velvety custard dessert infused with vanilla and lightened with whipped cream. Perfect as a standalone dessert or as an elegant filling for cakes and pastries, it features a delicate balance of creamy textures and subtly sweet flavors enhanced by the gentle firming power of gelatin.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours including chilling time
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Custard Base
- 240 ml (1 cup) Full Cream / Whole Milk
- 1 Vanilla Bean (or 1 1/2 teaspoon of Vanilla Paste)
- 4 Egg Yolks (about 75g), at room temperature
- 50 g (1/4 cup) Caster Sugar
- 6 g (1 1/2 teaspoon) Gelatine Powder
- 1 tablespoon Cold Water
Whipped Cream
- 240 ml (1 cup) Heavy / Thickened Cream (minimum 30% fat)
Instructions
- Infuse the Milk with Vanilla: Place the milk in a medium saucepan. Slice the vanilla bean lengthwise and scrape out the seeds, adding both seeds and pod to the milk. Heat gently over low heat until it just simmers, then remove from heat, cover, and let steep for 10 to 20 minutes to infuse the flavor.
- Mix Egg Yolks and Sugar: While the milk is infusing, whisk together the egg yolks and caster sugar in a heat-proof bowl until the mixture is smooth and pale.
- Temper the Egg Mixture: Slowly pour the warm infused milk over the egg yolk and sugar mixture while whisking continuously to prevent curdling. Once combined and smooth, return the mixture to the saucepan.
- Cook the Custard: Place the saucepan back on low heat and cook the custard mixture gently for 5 to 10 minutes, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat immediately.
- Dissolve Gelatin: In a small bowl, combine the gelatin powder and cold water and allow it to bloom until it forms a thick paste. Stir the gelatin paste into the warm custard until fully dissolved.
- Cool the Custard: Transfer the custard into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for 30 minutes to 1 hour until the custard reaches room temperature and is no longer warm to the touch.
- Whip the Cream: In a large bowl or stand mixer, whip the heavy cream until stiff peaks form, ensuring it is firm but not overbeaten.
- Fold in Whipped Cream: Remove the custard from the fridge and loosen it slightly with a whisk. Gently fold the whipped cream into the custard in three to four additions, taking care not to deflate the mixture.
- Chill and Set: Use the Bavarian cream immediately as a dessert by pouring into serving glasses or molds, then refrigerate for at least 2 hours to set. If using as a filling, you can use it straight away or chill and loosen before use. For piping or cake filling, allow to set for about 2 hours in the fridge before use.
Notes
- Infusing the vanilla in warm milk enhances the custard’s aromatic flavor.
- Cook the custard slowly on low heat to avoid scrambling the eggs and achieve a smooth texture.
- Covering the custard surface with plastic wrap prevents an unwanted skin from forming during cooling.
- If setting the cream in molds, you may need to increase the gelatin quantity slightly for firmer results.
- Ensure all ingredients, especially the egg yolks and cream, are at appropriate temperatures for best texture and consistency.
Keywords: Bavarian cream, Crème Bavaroise, vanilla custard, dessert cream, gelatin custard, whipped cream dessert, classic French dessert
