Ingredients

How to make it

  • 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
  • .
  • ----------------------------------------------
  • Variations:
  • ----------------------------------------------
  • Chocolate Bavarian Cream
  • Add 12 oz sweetened chocolate, chopped or grated, to the hot crème anglaise.
  • Stir until completely melted and blended in.
  • ----------------------------------------------
  • Coffee Bavarian Cream
  • Add 3 tbsp instant coffee powder to the hot créme anglaise.
  • ----------------------------------------------
  • 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.
  • ----------------------------------------------
  • Raspberry Bavarian Cream
  • Prepare like Strawberry Bavarian Cream, using raspberries.
  • ----------------------------------------------
  • 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.
  • ----------------------------------------------
  • Variations:
  • Chocolate Crème Anglaise
  • Melt 6 oz sweetened chocolate.
  • Stir into the Crème Anglaise while it is still warm (not hot).

Reviews & Comments 10

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  • kendi25 5 years ago
    Can I use this as a cake filling?
    Was this review helpful? Yes Flag
    " It was excellent "
    dagnabbit ate it and said...
    love this stuff, but never knew how it was made. Thanks, Elaine, and FIVE!

    Pete :)
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    " It was excellent "
    chefperiwinkle ate it and said...
    This certainly does deserve a five indeed.
    Chef P
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Oh my goddess this is amazing love it.
    Was this review helpful? Yes Flag
    " It was excellent "
    joe1155 ate it and 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.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    This is so elegant and delicious sounding! Love all the variations, too! 5 forks and a beauty flag!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    love this one Chef great recipe awsome picture
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    nice recipe made even nicer by all the variations... great post...five forks..
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    What more could one ask, elaine? My thanks and my ^5!
    Lorraine
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    " It was excellent "
    gapeach55 ate it and said...
    This sounds great Chef! Love Bavarian Cream. Especially in donuts.
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