Description
Bavarian cream is a classic French-inspired dessert filling made from vanilla custard, gelatin, and whipped cream. It’s smooth, lightly sweet, and sets into a sliceable yet airy texture that’s perfect for cakes, pies, and molded desserts.
Ingredients
- 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 unflavored gelatin
- 3 tablespoons (45 ml) cold water
- 1 cup (240 ml) heavy whipping cream, cold
Instructions
- Heat milk, half the sugar, and vanilla bean in a saucepan until steaming.
- Whisk egg yolks with remaining sugar until pale.
- Temper eggs with hot milk, then return to saucepan.
- Cook to 170–175°F (77–80°C) until custard coats the back of a spoon.
- Bloom gelatin in cold water for 5 minutes.
- Stir gelatin into hot custard until dissolved. Add vanilla extract if using.
- Strain and cool to room temperature.
- Whip heavy cream to soft peaks.
- Fold whipped cream into custard gently.
- Pour into molds and chill at least 4 hours until set.
Notes
- Do not boil the custard; overheating can cause curdling.
- If the mixture curdles slightly, blend briefly with an immersion blender while warm.
- Ensure the custard is cool but not fully set before folding in whipped cream.
- For clean slices, dip your knife in warm water before cutting.
- Prep Time: 25 minutes
- Cook Time: 15 minutes