How to Make Bavarian Cream
Split 1 vanilla bean and place it in 1 1/4 cups (295.7 ml) heavy cream., Extract the bean from the cream., Add 1 tbsp., Whisk 1/4 cup (48 g) of granulated sugar and 5 egg yolks together in a bowl. , Warm the cream mixture back up on the stovetop...
Step-by-Step Guide
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Step 1: Split 1 vanilla bean and place it in 1 1/4 cups (295.7 ml) heavy cream.
Pour it into a saucepan and slowly bring it to a boil over low heat.
When it boils, turn off the heat and let it sit for 1 hour. -
Step 2: Extract the bean from the cream.
Scrape the seeds from the bean pod and then add them to the cream.
Discard the pod.
If you are using vanilla extract, place 1 tsp. (4.9 ml) vanilla extract in the cream instead of splitting the vanilla bean. , (13.8 g) of powdered gelatin to 3 tbsp. (44.4 ml) milk in a small bowl.
Set aside. ,, Once it is warm, whisk it slowly into the egg mixture.
Place the cream and egg mixture in a bowl over simmering water. , When it coats the back of a wooden spoon, remove it from the boiling water and add the gelatin/milk mixture.
Stir.
This is your custard. , Stop when it is at room temperature. ,, Pour mixture into ramekins or other small bowls.
As the Bavarian cream cools and sets, it will form into the shape of your bowl. , Gently remove from the small bowls onto a plate. , -
Step 3: Add 1 tbsp.
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Step 4: Whisk 1/4 cup (48 g) of granulated sugar and 5 egg yolks together in a bowl.
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Step 5: Warm the cream mixture back up on the stovetop.
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Step 6: Stir until the mixture thickens.
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Step 7: Place the bowl in an ice bath and stir as it cools.
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Step 8: Whip 1 1/4 cups (295.7 ml) of whipping cream with a hand or countertop mixer.
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Step 9: Fold the whipped cream into the cooling bowl of Bavarian cream.
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Step 10: Refrigerate until the mixture has set
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Step 11: (4 to 5 hours).
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Step 12: Serve with raspberry sauce or lemon juice.
Detailed Guide
Pour it into a saucepan and slowly bring it to a boil over low heat.
When it boils, turn off the heat and let it sit for 1 hour.
Scrape the seeds from the bean pod and then add them to the cream.
Discard the pod.
If you are using vanilla extract, place 1 tsp. (4.9 ml) vanilla extract in the cream instead of splitting the vanilla bean. , (13.8 g) of powdered gelatin to 3 tbsp. (44.4 ml) milk in a small bowl.
Set aside. ,, Once it is warm, whisk it slowly into the egg mixture.
Place the cream and egg mixture in a bowl over simmering water. , When it coats the back of a wooden spoon, remove it from the boiling water and add the gelatin/milk mixture.
Stir.
This is your custard. , Stop when it is at room temperature. ,, Pour mixture into ramekins or other small bowls.
As the Bavarian cream cools and sets, it will form into the shape of your bowl. , Gently remove from the small bowls onto a plate. ,
About the Author
Megan Perry
Megan Perry specializes in lifestyle and practical guides and has been creating helpful content for over 5 years. Megan is committed to helping readers learn new skills and improve their lives.
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