Creamy Homemade Bavarian Cream Dessert Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine Mixtures: Add the rest of the half-and-half to the egg mixture, then pour everything back into the saucepan.
- 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.
- Melt Gelatin into Custard: Remove the custard from heat and stir in the bloomed gelatin until completely dissolved.
- 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.
- Whip the Cream: In a mixing bowl, combine the cold heavy cream and vanilla extract, whipping until medium peaks form.
- 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.
- 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
