Classic Bayrische Creme but with a warm spiced twist. This Chai Bayerische Creme is the perfect, no-bake, fall dessert!

Cup of chai bayerische creme in a tea cup on a saucer.

Bavarian Cream AKA Bayerische Creme is possibly one of my favorite non chocolate desserts of all time. This chai variation was inspired by the cooler temperatures and the changing seasons!

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 this can be made in advance, but 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. However, if you make the custard with the gelatin and then let it cool in the fridge, pour it into the bowl of a stand mixer and use the whisk attachment to break it up until it is smooth.

Tips for making this Chai Tea Pudding 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.
When pouring the hot cream into the egg yolks, place the bowl with the whisked egg yolks onto a damp towel or rag, this will keep the bowl from spinning while you whisk the eggs and pour in 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.

Ingredients

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.
Chai Tea bags: These create the base of the black tea flavor.
Cinnamon, anise, cloves, ginger, orange zest, black pepper, cardamom, nutmeg: All of these spices help accentuate the chai flavor into the heavy cream.

overhead image of many bowls of the chai tea pudding.

How to make Chai Bayerische Creme

Chai infused cream

In a medium sauce pot combine the cream, cinnamon, chai tea bags (remove the tags), cardamom, anise, black pepper, cloves, nutmeg, ginger, and orange zest.
Place over medium – medium/high heat and stir until it begins to bubbles. Then reduce the heat to medium or medium low until it is gently bubbling. Stir constantly to prevent the mixture from burning but don’t reduce the heat so low that it stops bubbling. Cook for 10 minutes.
After 10 minutes, remove from heat and cover with a lid. Let it steep for another 10 minutes.
After it has finished steeping, pour through a fine mesh sieve to remove any bits in the cream. Set the infused cream aside.

Heavy cream in a sauce pot with all chai additions.

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 4 egg yolks in a medium bowl and set aside.
In a medium sauce pot (preferably with a heavy thick bottom) pour in the chai infused 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 chai 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. Ideally you are looking for it to bubble once but you will have to stop stirring to check this so be quick.
Once cooked, pour the hot custard through the sieve into the bowl with the bloomed gelatin. Then, immediately whisk the gelatin into the custard until it has fully dissolved.
Set the bowl aside and stir regularly (every 5 minutes) to help it cool evenly.

Final Steps

Once the custard is cooled to room temperature, whip the plain 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 6 bowls, tea cups, or ramekins. Place the dishes into the fridge to set for four hours or overnight.

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