Bavarian Cream with fresh berries

45 degree image of bavarian cream in a 8 oz glass topped with raspberries and red currants.

Bavarian Cream with fresh berries

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.

Prep Time20

Cook Time10

Cooling5

Total Time5 30

Course: Dessert

Cuisine: German

Keyword: Cream, no bake, vanilla

Servings:

Calories: 562kcal

Equipment

Mixer

Ingredients

Custard

3 tbsp milk
1 packet powdered gelatin
315 ml heavy cream
5 egg yolks
50 grams sugar
1 tsp vanilla extract

Whipped Cream

315 ml heavy cream cold

Topping

6 oz raspberries or any other berry or fruit

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Instructions

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.

Notes

These can be stored in the fridge for about 3 days. Try not to add the fresh fruit until just before serving.

Nutrition