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Bavarian Cream (Crème Bavaroise)

Crème bavaroise (or bavarois) is a French dessert for which Bavarian cream is poured into a mold and removed from the mold after setting.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
5 hrs
Total Time
40 mins
Servings: 4 servings
Calories: 239 kcal
Course: Dessert
Cuisine: International

Ingredients

For the cream
  • 1 cup whole milk
  • 1 cup heavy whipping cream , minimum 30% fat
  • 1 large vanilla pod , split lengthwise and seeded
  • 2 egg yolks
  • 3 tablespoons caster sugar
  • 2 sheets gelatin , softened in cold water and drained
For the raspberry coulis
  • 10 oz. raspberries , fresh or frozen
  • 4 tablespoons sugar
For the garnish
  • A few raspberries
Equipment
  • Verrines , ½ cup / 150 ml
  • Whip
  • Non-stick coated pan
  • Strainer
  • plastic wrap
  • blender

Instructions

    Cup of Yum
  1. In a non-stick saucepan, combine the milk, egg yolks, caster sugar, seeds and vanilla pod.
  2. Slowly bring to the boil, stirring constantly with a whisk.
  3. Remove from the heat when a cream with the texture of custard begins to set and continue stirring, off the heat, for a minute.
  4. Remove the vanilla pod from the pan.
  5. Wring out the gelatin well, add it to the hot cream and stir until dissolved.
  6. Pass the cream thus obtained through a strainer to pour it into a steel bowl.
  7. Place the bowl in a container filled with ice water with ice cubes. Then stir the cream until it has completely cooled.
  8. Whip the heavy cream. Add the vanilla cream in portions, stirring gently.
  9. Divide the mixture into 4 verrines. Cover each verrine with plastic wrap and place them in the refrigerator for at least 5 hours.
  10. Before serving, combine the raspberries and sugar in the bowl of a blender and blend into a purée.
  11. Pass the coulis through a strainer.
  12. Top each Bavarian cream with raspberry coulis or serve the coulis separately.
  13. Decorate the top with raspberries.