Bavarian cream recipe
This Bavarian cream recipe is very versatile and you can use it in many dessert recipes. Bavarian cream takes a little work to make, but once you do it a few times it will be a go cake filling to for you!
Servings 1 batch
- 3 tablespoons cold water
- 2 1/4 teaspoons gelatin
- 1 1/2 cups half-and-half
- 4 large egg yolks
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups heavy cream cold
In a small bowl, sprinkle the gelatin on top of the cold water and set the bowl aside.
In a sauce pan over medium heat heat the half and half to a boil. Make sure to keep an eye on it so it doesn’t boil over.
While the half and half is heating up whisk the egg yokes and sugar together in a medium bowl.
Once the half and half has come up to a boil slowly add about a 1/2 cup of the half and half into the egg mixture while whisking the whole time.
Add the remainder of the half and half to the egg mixture.
Pour the mixture back into the pan and cook this mixture over medium heat till it reaches 195 degrees. If there is any lumps you can strain it at this point.
Add your bloomed gelatin to this mixture and stir it till it melts. Pour the mixture into a bowl and place it on top of a larger bowl that has 2 cups of water and ice.
Place the cold cream and vanilla into the bowl of your mixer and whip until medium peeks.
Take the custard off the water bath and scrape down the sides.
Stir in 1/6th of the whip cream to the egg yolk mixture to lighten it.
Carefully fold the whip cream into the custard till it is incorporated.
Calories: 2242kcal | Carbohydrates: 91g | Protein: 37g | Fat: 192g | Saturated Fat: 115g | Cholesterol: 1404mg | Sodium: 340mg | Potassium: 818mg | Sugar: 64g | Vitamin A: 7570IU | Vitamin C: 5.4mg | Calcium: 706mg | Iron: 2.2mg