Bavarian Cream

Recipe by Chef Kate
READY IN: 1hr 10mins




  • This gelatin-based custard must be made several hours before you plan to serve it.
  • It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
  • INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
  • Set aside to soften for 5 minutes.
  • (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
  • Slowly add the sugar and continue to stir until well mixed.
  • Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
  • Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
  • The milk should be hot, but not boiling.
  • It is better to underheat than to boil.
  • As long as the milk is hot it will work fine.
  • Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
  • Cook, stirring slowly, but constantly for 3 or 4 minutes.
  • Tilt the pan until you can see the bottom.
  • If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
  • Remove from heat.
  • Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
  • Stir in the vanilla.
  • Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
  • It should be thick but pourable.
  • This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
  • If the cream is too stiff, the dessert will be too firm.
  • Fold the whipped cream into the custard.
  • Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
  • If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
  • Otherwise, spoon into dessert bowls.