Servings
Font
Back
0 from 9 votes

Homemade Bavarian Cream Recipe

This delicious homemade Bavarian cream recipe with sweet vanilla bean custard is combined with whipped cream for a simple, decadent dessert.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings: 8
Calories: 386 kcal
Course: Dessert
Cuisine: French , German

Ingredients

  • ½ cup cold water
  • ½ ounce unflavored gelatin
  • 1 vanilla bean sliced in half long ways
  • 2 cups whole milk
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 2 cups heavy whipping cream

Instructions

    Cup of Yum
  1. Sprinkle the unflavored gelatin over the water in a small bowl. Set it aside.
  2. Next, add a vanilla pod sliced in half longways to a medium-sized sauce pot with the milk.
  3. Transfer the pot to a cooktop and scald over low to medium heat. I know it’s scalded when the milk is too hot to touch (180°), and when I tilt the pot, I can see small bubbles collect on the bottom of the pan.
  4. In the meantime, add the sugar and eggs to a large bowl and whisk until combined.
  5. Pour a small amount of the scalded milk into the bowl with the eggs and sugar and whisk to combine and temper the eggs, ensuring they do not scramble.
  6. Pour in the rest of the milk and whisk to combine.
  7. Remove the vanilla pod and, using a knife, scrape the beans out of the pods.
  8. Add the vanilla beans to the bowl and mix to combine.
  9. Transfer the pot to the burner and constantly whisk it over low to medium heat.
  10. The mixture will become thick and easily coat the back of a spoon, also known as nappe.
  11. Remove the pot from the burner and strain through a chinois or fine mesh strainer into a large bowl.
  12. Add in the gelatinized water and whisk until mixed into the mixture. There should be no clumps. Transfer the mixture to the refrigerator and cool it until the custard is thick but not yet set.
  13. While cooling, add the cold whipping cream to a stand mixer with the whisk attachment.
  14. Whisk on high speed until soft peaks are formed. Do not over-mix. Chill the mixture until the custard has thickened.
  15. Add the custard to the bowl with the whipped cream and gently fold it together to combine.
  16. Use the Bavarian cream in any manner that you see fit.

Notes

  • Make-Ahead: You can make this up to 3 days ahead for freshness.
  • How to Store: Keep covered in the refrigerator for up to 5 days. Freeze this covered for up to 3 months. When thawing, it will turn to liquid, so it’s best to serve it frozen once you freeze it.
  • This filling can easily replace any recipe that uses whipped cream.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 30g (10%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 220mg (73%) Sodium 50mg (2%) Potassium 164mg (5%) Sugar 30g (60%) Vitamin A 1168IU (23%) Vitamin C 0.4mg (0%) Calcium 133mg (13%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 30g 10%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 220mg 73%
Sodium 50mg 2%
Potassium 164mg 3%
Sugar 30g 60%
Vitamin A 1168IU 23%
Vitamin C 0.4mg 0%
Calcium 133mg 13%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.