Creamy Homemade Bavarian Cream Dessert Recipe

Introduction

Bavarian cream is a classic, silky dessert cream that works beautifully as a filling or a standalone treat. Though it requires a few careful steps, mastering this recipe will give you a versatile dessert component perfect for cakes, cupcakes, and more.

Ingredients

• 3 tablespoons cold water
• 2 1/4 teaspoons gelatin
• 1 1/2 cups half-and-half
• 4 large egg yolks
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups heavy cream, cold

Instructions

1. Step 1: Sprinkle the gelatin over the cold water in a small bowl and set it aside to bloom.
2. Step 2: Heat the half-and-half in a saucepan over medium heat until it reaches a boil, watching closely to prevent it from boiling over.
3. Step 3: Whisk the egg yolks and sugar together in a medium bowl until combined.
4. Step 4: Slowly pour about 1/2 cup of the hot half-and-half into the egg yolk mixture while whisking continuously to temper the eggs.
5. Step 5: Add the remaining half-and-half to the egg mixture, then pour the entire mix back into the saucepan.
6. Step 6: Cook over medium heat until the mixture reaches 195°F (90°C), stirring constantly. If lumps form, strain the custard.
7. Step 7: Stir the bloomed gelatin into the hot custard until fully melted. Transfer the custard to a bowl placed over an ice water bath to cool.
8. Step 8: In a separate bowl, whip the cold heavy cream and vanilla extract until medium peaks form.
9. Step 9: Remove the custard from the ice bath and scrape down the sides.
10. Step 10: Stir one-sixth of the whipped cream gently into the custard to lighten it.
11. Step 11: Carefully fold the remaining whipped cream into the custard until fully incorporated and smooth.

Tips & Variations

• Be sure to temper the eggs slowly with the hot half-and-half to avoid curdling.
• For a flavored twist, substitute vanilla extract with other extracts like almond or coffee.
• Chill the bowl and beaters before whipping the cream for better volume.

Storage

Store Bavarian cream in an airtight container in the refrigerator for up to 2 days. If it separates slightly, gently whisk before use. It can be served cold or at room temperature, but avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of half-and-half?

Half-and-half provides the ideal richness for Bavarian cream. Using milk may result in a thinner cream with less body, but it can be done if you don’t mind a lighter texture.

How do I know when the gelatin is fully melted?

The gelatin will dissolve completely when stirred into the hot custard, leaving no granules or lumps. Ensure that the custard is hot enough to fully melt the gelatin but do not boil after adding it.

Creamy Homemade Bavarian Cream Dessert Recipe

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4.5 from 69 reviews

This classic Bavarian cream recipe delivers a smooth, creamy dessert base that can be used as a filling for cakes, cupcakes, and other sweet treats. Made with a delicate custard enriched with gelatin and whipped cream, it strikes a perfect balance between richness and lightness. While it requires a bit of technique and patience, mastering this recipe will allow you to create bakery-quality desserts at home.

• Author: lina
• Prep Time: 15 mins
• Cook Time: 1 hr
• Total Time: 1 hr 15 mins
• Yield: 1 batch (about 3 cups) 1x
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Gelatin Mixture

• 3 tablespoons cold water
• 2 1/4 teaspoons gelatin

Custard

• 1 1/2 cups half-and-half
• 4 large egg yolks
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon vanilla extract

Whipped Cream

• 1 1/2 cups heavy cream, cold

Instructions

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin evenly over the cold water. Set aside to allow the gelatin to soften and bloom.
2. Heat the Half-and-Half: In a medium saucepan over medium heat, warm the half-and-half to a gentle boil, carefully watching to prevent it from overflowing.
3. Whisk Egg Yolks and Sugar: While the half-and-half is heating, combine the egg yolks and sugar in a medium bowl, whisking until smooth and slightly pale.
4. Temper the Egg Mixture: Slowly pour about 1/2 cup of the hot half-and-half into the egg yolk mixture, whisking constantly to prevent curdling.
5. Combine Mixtures: Add the rest of the half-and-half to the egg mixture, then pour everything back into the saucepan.
6. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and reaches 195°F (90°C). If lumps form, strain the custard through a fine sieve to ensure a smooth texture.
7. Melt Gelatin into Custard: Remove the custard from heat and stir in the bloomed gelatin until completely dissolved.
8. Cool the Custard: Transfer the custard to a bowl and place it over an ice bath (a larger bowl filled with ice and water) to cool, stirring occasionally to prevent skin formation.
9. Whip the Cream: In a mixing bowl, combine the cold heavy cream and vanilla extract, whipping until medium peaks form.
10. Lighten the Custard: Remove the custard from the ice bath, scrape down the sides, and gently fold one-sixth of the whipped cream into the custard to lighten it.
11. Fold in Whipped Cream: Carefully fold the remaining whipped cream into the custard until fully incorporated and smooth.

Notes

• Ensure the half-and-half doesn’t boil over by staying attentive during heating.
• Temper the eggs carefully to avoid scrambling.
• Use a thermometer to monitor the temperature for perfect custard thickness.
• Chill the bowl and cream before whipping for better volume.
• Store Bavarian cream in the refrigerator and use within 2 days for best freshness.

Keywords: Bavarian Cream, Bavarian Cream Recipe, Homemade Bavarian Cream, Dessert Filling, Cake Filling, Custard, Cream Dessert