Bavarian Cream Recipe

How to make it

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• 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).