Just because you can't have eggs does not mean you shouldn't be able to enjoy a classic French Bavarian cream. No one believes this is an eggless Bavarian cream because it is almost similar to the classic.
I have a few bavarian cream recipes and but they are all with eggs. Because the classic is of course with eggs. But, some of you have asked me to create an eggless version so of course, I was up to the challenge. So today, I share with you my eggless bavarian cream using my eggless pastry cream recipe as a base.
About this recipe
This is a fairly simple and easy recipe. One that can be made ahead of time and left to cool in the fridge so you can be free to do other preparations for your guest. It's also a dessert that's perceived to be difficult to make but not really.
Here are the steps at a glance so you can see it's a very easy dessert to make.
- Step 1 - Soak agar agar
- Step 2 - Prepare vanilla pastry cream then add agar-agar - 20 minutes
- Cool the pastry cream - 20 mins
- Step 3 - Whip the heavy whipping cream - 5 minutes
- Combine heavy whipped cream and pastry cream
- Step 4 - Pour into molds - chill
- Garnish and serve
Ingredients and substitutes
- Milk - You definitely want to use whole milk, not low fat. The dessert needs to have somebody to set, low-fat milk will be very delicate and not as flavorful as regular full-fat milk.
- Sugar - I usually prefer to use castor sugar because it dissolves quickly in desserts like these. But regular granulated sugar works just as well.
- Cream - Again you wanna use a full fat 35 to 38% whipping cream - which will add taste and body to your Bavarian cream.
- Agar-agar - no matter what brand you use just follow the package instructions and prepare the agar-agar.
Step by step instructions (pin)
- Soak agar-agar in ¼ cup water for 5 minutes.
- Then gently simmer on low heat until aga-agar is dissolved completely - keep warm.
- Combine sugar, cornstarch, and salt in a saucepan.
- Gently pour over the milk stirring with a whisk to prevent lumps.
- Place the saucepan over medium heat and cooking stirring constantly until the mixture thickens and comes to a boil.
- The custard is done when it is thick enough to coat the back of a spoon.
- Once the custard is ready, remove from heat and add the prepared agar-agar.
- Combine well until agar-agar is completely dissolved.
- Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
- When the vanilla pastry cream is cool to the touch (not chilled).
- Whip the cream to soft peaks then fold it into the prepared custard.
- This is now ready to pour in molds.
- Pour the mixture into individual serving cup.
- Garnish and serve with either a dollop of whipped cream or fruit of your choice.
Frequently asked questions
A Bavarian cream will keep in the fridge for about 4 to 5 days.
Yes. Creme bavarois contains milk and creams which are all perishable ingredients. Any dessert with perishable ingredients must always be kept in the fridge and usually consumed within 4 to 5 days unless otherwise mentioned.
I use heavy whipping cream no less than 38% fat. If you use low-fat it dessert can have water separation which does not look pretty.
This is a classic vanilla Bavarian cream which can be used to make many different flavors such as my strawberry bavarian cream. For example, you can add:
- ¼ cup brewed espresso to the custard to make a coffee bavarian cream
- Or, ½ cup mango puree to the custard will give you a mango bavarian cream
- ½ cup chocolate to the hot custard will give you chocolate bavarian cream
- ½ cup of any fruit puree will change the flavor to make a fruit bavarian cream
Yes, instead of pouring the prepared mixture into bowls - let it in the bowl and chill it. Once chilled give it a good whip using a whisk attachment. The mixture will become light and fluffy. Use it as a classic bavarian cream cake filling
Of course, you can make a classic Bavarian Cream Cake just as we made my Strawberry Bavarian cream cake.
This creme Bavaria is suitable to make into a cake with just one adjustment.
Increase the cornstarch in the pastry cream by 1 tbsp.
Of course, you will need to pour it over a cookie base in a springform pan.
Digestive biscuits / Graham crackers - 100 grams (about 8 to 10 crackers)
Unsalted butter - melted - 60 grams (½ stick)
What do you garnish creme Bavarois with?
This dessert really takes very little to make it look fancy. Personally, I love to either top it with whipped cream or just a piece of fruit. My kids love the little chocolate-coated nuts too. I have made this a few times so I have given you several pictures to show you how I serve this.
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Eggless Vanilla Bavarian Cream Recipe
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Ingredients
- 1 cup (240 ml) Whole Milk
- ½ cup (120 ml) whipping cream 32% or more
- 8 tbsp Cornstarch cornflour or custard powder
- ½ cup (100 g) Sugar
- 4 tbsp Cornstarch
- 1 pod Vanilla Bean
- 1 cup (240 ml) Whipping cream 38% or more
- ¼ tsp Salt
- 1 tbsp Agar-Agar powder
Instructions
- Soak agar-agar in ¼ cup water for 5 minutes
- Then gently simmer on low heat until aga-agar is dissolved completely - keep warm
- Combine sugar, cornstarch, and salt in a saucepan
- Gently pour over the milk stirring with a whisk to prevent lumps.
- Place the saucepan over medium heat and cooking stirring constantly until the mixture thickens and comes to a boil.
- The custard is done when it is thick enough to coat the back of a spoon
- Once the custard is ready, remove from heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.
- Cover with cling wrap making sure the plastic touches the top surface to prevent skin.
- When the vanilla pastry cream is cool to the touch (not chilled).
- Whip the cream to soft peaks then fold it into the prepared custard.
- This is now ready to pour in molds
- Pour the mixture into individual serving cup
- Garnish and serve with either a dollop of whipped cream or fruit of your choice.
Recipe Notes
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Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
