Bavarian cream is one of the simplest but most decadent desserts from Germany. Also known as Bayerische Creme, it is a creamy and rich custard made with just six ingredients and often served with fresh berries.
Bavarian Cream AKA Bayerische Creme is possibly one of my favorite non chocolate desserts of all time. It tastes like delicious vanilla ice cream but in mousse/pudding form! Top it with berries, chocolate, or anything your heart desires.
What is Bavarian Cream?
Bavarian cream is simply a rich vanilla custard that uses a little gelatin to help it set and is folded with whipped cream to give it a light and airy texture. It can be eaten just like this or used as donut or cake filling.
Can I leave out the Gelatin?
If you want it to set like a traditional Bavarian cream, then no. However, if you want to serve it as more of a soft mousse then yes! You will just allow the custard to cool after cooking it but not add in the gelatin and then fold it with the whipped cream.
Can this be made in advance?
Yes, the best is if you make the whole recipe all the way through and then place it in the fridge and they will keep for a few days – just wait to add the berries or topping on until you serve it. If the custard with the gelatin gets too cold and starts to get lumps, pour it into the bowl of a stand mixer and use the whisk attachment to break it up until it is smooth.
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Tips for making this Bavarian Cream Recipe
- Don’t walk away from the custard while it is cooking. Because this recipe doesn’t use a double boiler to cook the custard, it is even more important to stir it constantly once the eggs and sugar have been added to the cream.
- Allow the custard to cool to room temperature before folding it in with the whipped cream. Additionally, stir or whisk the custard frequently while it cools to help it cool evenly.
- If you don’t have time to let these set overnight it will still be delicious served as more of a soft mousse in bowls right after you have folded in the whipped cream.
- Milk: Any milk will work for this, you only need 3 tablespoons to bloom the gelatin in.
- Gelatin: I know gelatin can seem scary to some people but it’s actually very easy to use and helps the bavarian cream set and become sturdy. This recipe uses powdered gelatin.
- Heavy Cream: Heavy Cream or heavy whipping cream will work in this recipe. It is used for both the custard as well as the whipped cream that is folded in at the end.
- Egg Yolks: The egg yolks are a key ingredient in the custard. I use standard large eggs from the grocery store.
- Sugar: There is granulated sugar in the custard.
- Vanilla Extract: Vanilla adds a little welcome flavor to this recipe.
How to make Bavarian Cream
Make the Custard
- In a small bowl, stir together the powdered gelatin and milk. Set aside to bloom for five minutes.
- After it has bloomed, put the gelatin mixture into a large bowl and place a fine mesh sieve over the top of the bowl.
- Place the 5 egg yolks in a medium bowl and set aside.
- In a medium sauce pot (preferably with a heavy thick bottom) pour in half of the heavy cream. Bring the cream just to a simmer – stirring frequently to prevent it from burning.
- While the cream is heating up, add the sugar into the egg yolks and whisk until the mixture starts to lighten and become frothy.
- Once the cream is hot, remove it from the heat.
- Whisk the egg yolks constantly and slowly stream in 1/2 a cup of the hot heavy cream. This will temper the eggs.
- Then switch and start whisking the remaining heavy cream in the pot and slowly pour in the tempered eggs.
- Return the pot to medium heat and use a rubber spatula to stir the pot constantly making sure to scrape the edges of the pot.
- Cook the custard for about 3-5 minutes until it begins to thicken and coats the back of a wooden spoon. Another thing to look for is that most of the bubbles on the surface dissipate.
- Once cooked, pour the hot custard through the sieve into the bowl with the bloomed gelatin. Then, add in the vanilla extract and whisk the gelatin into the custard until it has fully dissolved.
- Set the bowl aside and stir regularly to help it cool evenly.
- Once the custard is cooled to room temperature, whip the remaining cream in the bowl of a stand mixer. Whisk on medium/high until streaks appear. *If you are not adding in gelatin or are serving it immediately, whisk the heavy cream to stiff peaks.
- In four additions, add the custard into the whipped cream. Use a rubber spatula to gently fold the custard into the whipped cream after each addition.
- Once the custard is fully mixed into the the whipped cream, divide the mixture into 5 8oz glasses or large ramekins. Place the glasses into the fridge to set for four hours or overnight.
- Serve with fresh berries on top.
Bavarian Cream with fresh berries
- 3 tbsp milk
- 1 packet powdered gelatin
- 315 ml heavy cream
- 5 egg yolks
- 50 grams sugar
- 1 tsp vanilla extract
- 315 ml heavy cream cold
- 6 oz raspberries or any other berry or fruit
Make the Custard
- Place the 3 T. of milk in a small bowl and sprinkle the top with the powdered gelatin, stir together and let it sit while you prepare the custard.
- Once bloomed (about 5 minutes) place the gelatin mixture in a large bowl and top it with a fine sieve.
- Pour the cream into a medium sauce pan and cook on the stove over medium heat until it starts to simmer – stir frequently.
- While the cream heats up, whisk the egg yolks and sugar together in a small bowl until light and frothy.
- Once the cream is heated through, remove from the heat.
- While whisking the egg mixture constantly, slowly add a 1/2 cup of the hot cream to the egg yolks and sugar. This is called tempering the eggs.
- Now, while constantly whisking the remaining cream in the sauce pot, slowly pour the now tempered egg mixture back in.
- Return the pot to medium heat and stir constantly with a rubber spatula. Continue heating and stirring until the mixture has thickened slightly – thick enough to coat the back of a wooden spoon.
- Once it has thickened, remove it from the heat immediately and pour it through the sieve over the bloomed gelatin.
- Remove the sieve and add in the vanilla extract, then whisk the gelatin into the custard.
- Set the custard aside to cool but whisk frequently to prevent it from clumping or getting a skin.
Whip the cream and assemble
- Once the mixture has come to room temperature, whip up the remaining heavy cream until it is just before soft peaks. *If not using gelatin or serving immediately, whip the cream to stiff peaks.
- In four additions, fold the custard into the whipped cream using a rubber spatula. Be careful not to stir but rather fold, this will help keep the air inside of the cream and keep the dessert from getting too dense.
- Pour the now mixed bavarian cream into 5 glasses or bowls (these are what they will be served in).
- Place in the fridge to set for four hours or overnight. Then top with fresh berries immediately before serving.