Recipe

Bavarian Cream Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 8 months, 2 weeks ago A delicious Bavarian Cream dessert, complete with several variations! Prep:15m Cook:20m Servings:12	Chefelaine
	easy delicious

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Ingredients

3/4 oz Gelatin (unflavored)

5 oz Cold water

6 Egg yolks for Crème Anglaise

4 oz Sugar for Crème Anglaise

1/2 qt Milk for Crème Anglaise

1/2 tbsp Vanilla for Crème Anglaise

1/2 qt Heavy cream for Crème Anglaise

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Crème Anglaise:

6 each Egg yolks

4 oz Sugar

1/2 qt Milk

1/2 tbsp Vanilla

Directions

Soak the gelatin in cold water.

Prepare the crème anglaise; Whip the egg yolks and sugar until thick and light.

Scald the milk and slowly stir it into the egg yolk mixture, beating constantly.

Cook over a hot water bath, stirring constantly, until it just thickens slightly.

(See recipe details on making crème anglaise.)

When the sauce is still hot, add the softened gelatin.

Stir until the gelatin is dissolved.

Cool in the refrigerator or over crushed ice, stirring occasionally to keep the mixture smooth.

While the custard sauce is cooling, whip the cream until it forms soft, not stiff, peaks.

Do not over-whip.

When the custard sauce is very thick but not yet set, fold in the whipped cream.

Pour into molds or into serving dishes.

Chill until completely set. If prepared in molds, unmold for serving

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Variations:

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Chocolate Bavarian Cream

Add 12 oz sweetened chocolate, chopped or grated, to the hot crème anglaise.

Stir until completely melted and blended in.

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Coffee Bavarian Cream

Add 3 tbsp instant coffee powder to the hot créme anglaise.

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Strawberry Bavarian Cream

Reduce the milk to 1 pt and the sugar to 6 oz when making the crème anglaise.

Mash 1 lb strawberries with 6 oz sugar, or use 1 1/2 lb frozen, sweetened strawberries.

Stir this purée into the custard sauce before adding the whipped cream.

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Raspberry Bavarian Cream

Prepare like Strawberry Bavarian Cream, using raspberries.

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Crème Anglaise:

Combine the egg yolks and sugar in a stainless-steel bowl.

Whip until thick and light.

Scald the milk in boiling water bath or over direct heat.

Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.

Set the bowl over simmering water.

Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon (or until it reaches 185°F).

Immediately remove the bowl from the heat and set it in a pan of cool water.

Stir in the vanilla. Stir the sauce occasionally as it cools.

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Variations:

Chocolate Crème Anglaise

Melt 6 oz sweetened chocolate.

Stir into the Crème Anglaise while it is still warm (not hot).

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Comments

gapeach55 8 months, 2 weeks ago said:
This sounds great Chef! Love Bavarian Cream. Especially in donuts.

lacrenshaw 8 months, 2 weeks ago said:
What more could one ask, elaine? My thanks and my ^5!
Lorraine

peetabear 8 months, 2 weeks ago said:
Nice recipe made even nicer by all the variations... great post...five forks..

momo_55grandma 8 months, 2 weeks ago said:
Love this one Chef great recipe awsome picture

juels 8 months, 2 weeks ago said:
This is so elegant and delicious sounding! Love all the variations, too! 5 forks and a beauty flag!

joe1155 8 months, 2 weeks ago said:
I am crazy about Bavarian Cream. It is especially good if you are looking for a dessert that is not super sweet. Great recipe.

aussie_meat_pie 8 months, 2 weeks ago said:
Oh my goddess this is amazing love it.

chefperiwinkle 8 months ago said:
This certainly does deserve a five indeed.
Chef P

dagnabbit 8 months ago said:
Love this stuff, but never knew how it was made. Thanks, Elaine, and FIVE!

Pete :)

kendi25 2 months, 2 weeks ago said:
Can I use this as a cake filling?

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