Bavarian Cream

Bavarian Cream created by Chef G

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
  • On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
  • Cook and stir 2-3 minute.
  • Stir a little of the hot mixture into egg yolk.
  • Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
  • STIRRING CONSTANTLY.
  • Add vanilla.
  • cover entire surface with plastic wrap or waxed paper.
  • Cool.
  • beat smooth.
  • Fold in whipped cream.
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RECIPE MADE WITH LOVE BY

@Nancy Van Ess
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  1. Ann P.
    Is this suppose to be a whole egg beaten or egg yolk as suggested in the directions?
  2. culinarydisaster
    While this recipe may turn out well if you figure out certain things, this is pastry cream and not bavarian cream. Bavarian uses no cornstarch and has gelatin in it. People who are looking for a good pastry cream may never find this good recipe under this name...they are going to miss out
  3. Chef Bay
    Perfect recipe! I have used it for cream puffs, topping for a banana cheesecake(a la The Cheesecake Factory) and I plan to use it in a Boston Cream Pie. Thanks for the recipe!
  4. crafty chef
    This was wonderful! Reminded me of these delicious desserts I used to eat as a kid, but can't find anymore. Thanks!
  5. kitelady
    Filled my cream puffs with this recipe. Out of this world! My family enjoyed the light flavor as opposed to a heavy custard or very sweet cream filling. Five "thumbs up" Nancy.
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