Description
A rich and creamy Bavarian cream dessert perfect for any occasion.
Ingredients
Scale
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar, divided
- 1 vanilla bean, split (or 2 teaspoons vanilla extract)
- 4 large egg yolks
- 2 1/2 teaspoons (1 packet) unflavored gelatin
- 3 tablespoons (45 ml) cold water
- 1 cup (240 ml) heavy whipping cream
Instructions
- BLOOM THE GELATIN: Sprinkle the unflavored gelatin over the cold water in a small bowl and let it sit for 5 to 10 minutes to fully hydrate. The mixture should swell and become slightly firm.
- HEAT THE MILK: In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup). Scrape the seeds from the split vanilla bean and add both seeds and pod to the milk. Heat the mixture over medium heat until steaming but not boiling.
- TEMPER THE EGG YOLKS: In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until the mixture becomes pale and slightly thickened. Gradually pour about half of the hot milk into the yolks while whisking constantly to temper them, then return the tempered yolks to the saucepan with the remaining milk.
- COOK THE CUSTARD: Return the saucepan to medium-low heat and cook the mixture while stirring constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens slightly and coats the back of the spoon, about 4 to 5 minutes. Do not allow it to boil.
- ADD GELATIN: Remove the custard from the heat and pour it through a fine mesh sieve into a clean bowl to remove any solids and the vanilla pod. Immediately add the bloomed gelatin and stir until completely dissolved in the warm custard.
- COOL THE CUSTARD: Let the custard mixture cool to room temperature, stirring occasionally to prevent a skin from forming. It should be cool enough to avoid melting the whipped cream, but not yet set.
- WHIP THE CREAM: In a separate bowl, whip the heavy cream to soft peaks using a whisk or mixer. Gently fold the whipped cream into the cooled custard in two additions, using a spatula and light folding motions to preserve the volume.
- CHILL AND SET: Transfer the finished Bavarian cream to a mold, cake, or serving dish. Refrigerate for at least 4 hours, or until fully set and firm to the touch.
Notes
- This dessert can be flavored with different extracts or zest for variations.
- To serve, you can garnish with fresh berries or a chocolate sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 150mg