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Bavarian Cream Recipe
Bavarian Cream is a French haute cuisine dessert. Nobody knows exactly where the name came from, but what we know is that it's super delicious! The cream dessert is prepared with simple pantry ingredients and is cooked on super slow heat over a hot double boiler (water bath/bain marie).
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 ramekins
Calories: 278 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 3 egg yolks
- 3 Tablespoon powdered sugar
- Few Drops vanilla extract or Vanilla Bean paste
- 1 Cup milk
- 1 Tablespoon Gelatin Unflavored or 6 sheets
- 1 ½ Cup heavy cream
Instructions
- Separate the yolks from the egg whites. Use the whites for another recipe.
- Add the sugar to the yolks and beat until the mixture turns lighter in color, kind of beige.
- Throw in the vanilla aroma essence and mix it all well.
- Prepare a hot water bath (aka double boiler/bain marie).
- Heat up the yolk mixture and pour in the milk.
- Mix it all well and use a whisk at this point. Control the heat while whisking continuously. You need to get the heat slowly but steadily to about 84 Celsius/ 183 Fahrenheit.
- In the meanwhile keep the gelatin to soak in cold water.
- Once the gelatin is soft remove the water from it and pour some of the hot yolk mixtures onto the gelatin. The gelatin will melt and mix into the yolk mass. Pour this now into the whole yolk mass and mix it in.
- In another bowl pour in the whipping cream and whip it to a stiff airy cream.
- Take the yolk mass and whisk it into the whipping cream until completely incorporated.
- Keep your ramekins ready and fill them with the mass.
- Store the ramekins with the Bavarian cream in the fridge so that it cools and gets firm. Wait for 10 hours before taking out the ramekin.
- You can serve the Bavarian cream in the ramekin, or you can turn it upside down on a plate, for that keep the mold with the cream in a warm water bath so that it loosens and comes out.
- See further serving suggestions in the post.
Cup of Yum
Notes
- The yolk+sugar+milk mixture has to heat up slowly so that the yolk can bind. That is why you use a hot water bath. Keep an eye on the temperature. You have to use a thermometer.
- Servings size equals one ramekin
Nutrition Information
Serving
68g
Calories
278kcal
(14%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
183mg
(61%)
Sodium
46mg
(2%)
Potassium
108mg
(3%)
Sugar
6g
(12%)
Vitamin A
1070IU
(21%)
Vitamin C
0.3mg
(0%)
Calcium
96mg
(10%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6ramekins
Amount Per Serving
Calories 278
% Daily Value*
| Serving | 68g | |
| Calories | 278kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 183mg | 61% |
| Sodium | 46mg | 2% |
| Potassium | 108mg | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.