1/1 Photo of Bavarian Cream
1 hr 10 mins
My Private Note
Units: US | Metric
- 1This gelatin-based custard must be made several hours before you plan to serve it.
- 2It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
- 3INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
- 4Set aside to soften for 5 minutes.
- 5(It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
- 6Slowly add the sugar and continue to stir until well mixed.
- 7Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
- 8Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
- 9The milk should be hot, but not boiling.
- 10It is better to underheat than to boil.
- 11As long as the milk is hot it will work fine.
- 12Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
- 13Cook, stirring slowly, but constantly for 3 or 4 minutes.
- 14Tilt the pan until you can see the bottom.
- 15If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
- 16Remove from heat.
- 17Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
- 18Stir in the vanilla.
- 19Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
- 20It should be thick but pourable.
- 21This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
- 22If the cream is too stiff, the dessert will be too firm.
- 23Fold the whipped cream into the custard.
- 24Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
- 25If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
- 26Otherwise, spoon into dessert bowls.
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Nutritional Facts for Bavarian Cream
Serving Size: 1 (127 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 300.4
- Calories from Fat 169
- Total Fat 18.8 g
- Saturated Fat 11.0 g
- Cholesterol 185.9 mg
- Sodium 42.5 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 0.0 g
- Sugars 25.2 g
- Protein 4.7 g