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)
- Prepare agar-agar - In a small saucepan, soak the agar-agar in ¼ cup water for 5 minutes. Then gently simmer on low heat until agar-agar is dissolved completely - keep warm
- In another saucepan, combine sugar, cornstarch, and salt. Gradually pour in the milk while whisking at the same time.
Tip - whisking will prevent lumps. Make you have no lumps before you start cooking - Place the saucepan over medium heat and cook 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. Add the vanilla bean paste or vanilla extract.|Tip - it is important to stir so you don't have any milk scorching at the bottom.
- Once the custard is ready, remove it from the heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.
Tip - if the agar-agar has set before your custard is ready, you can warm it to melt again. - Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Leave at room temperature as we do not want the custard to set yet.
- In the bowl of a stand mixer with the whisk attachment, whip the cream to stiff peaks then fold it into the prepared custard.
Tip - it is important that the custard is not warm but cooler, cooler than room temperature otherwise it will melt the whipped cream. - Pour the mixture into six individual serving cups, mousse glasses, or ramekins. Chill for at least 4 hours before you serve
Tip - the agar-agar will take just 2 hours to set but these are best served chilled so I highly recommend chilling longer - preferably overnight too. - Serve with a dollop of whipped cream or chopped fresh fruits 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.
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)
You may also like
- Classic Vanilla Bavarian Cream
- Strawberry Bavarian Cream Cake Recipe
- Strawberry Bavarian Cream - Creme' Bavarois
- Easy Chocolate Pudding Recipe
- See all custard-based desserts here
Eggless Vanilla Bavarian Cream Recipe
Print Pin RateDescription
Ingredients
- 1 cup (240 ml) Whole Milk
- 1 cup (240 ml) Whipping cream 38% or more
- ¼ tsp Salt
- ½ cup (100 g) Sugar
- 4 tbsp (60 g) Cornstarch
- 1 Vanilla Bean scrapings (or 1 tsp vanilla bean paste)
- 1 tbsp Agar-Agar powder
Instructions
- Prepare agar-agar - In a small saucepan, soak the agar-agar in ¼ cup water for 5 minutes. Then gently simmer on low heat until agar-agar is dissolved completely - keep warm
- In another saucepan, combine sugar, cornstarch, and salt. Gradually pour in the milk while whisking at the same time. Tip - whisking will prevent lumps. Make you have no lumps before you start cooking
- Place the saucepan over medium heat and cook 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. Add the vanilla bean paste or vanilla extract.Tip - it is important to stir so you don't have any milk scorching at the bottom.
- Once the custard is ready, remove it from the heat and add the prepared agar-agar. Combine well until agar-agar is completely dissolved.Tip - if the agar-agar has set before your custard is ready, you can warm it to melt again.
- Cover with plastic wrap making sure the plastic touches the top surface to prevent skin. Leave at room temperature as we do not want the custard to set yet.
- In the bowl of a stand mixer with the whisk attachment, whip the cream to stiff peaks then fold it into the prepared custard. Tip - it is important that the custard is not warm but cooler, cooler than room temperature otherwise it will melt the whipped cream.
- Pour the mixture into six individual serving cups, mousse glasses, or ramekins. Chill for at least 4 hours before you serveTip - the agar-agar will take just 2 hours to set but these are best served chilled so I highly recommend chilling longer - preferably overnight too.
- Serve with a dollop of whipped cream or chopped fresh fruits of your choice.
Recipe Notes
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
Rose
Thank you for this recipe. I want to try it as a filling for doughnuts. It’s a little confusing that the ingredients aren’t listed in the same order as they are used in instructions. When are you supposed to add the vanilla?
Veena Azmanov
Yes, Rose add the vanilla can be added at the end as soon as you take it out of the heat. Thanks
Shruthi Govardhan
Hi,
Your recipe is a bit confusing. You have cornstarch and whipping cream twice. Please advise which is the correct one. Also I wanted to do a coconut eggless bavarian cream. Can you suggest the recipe or can I just substitute milk for coconut milk?
Thank you very much for your help.
Veena Azmanov
Sorry, Shruti. I do see the duplication. Must have typed it twice by mistake. I have made changes to the recipe including adding some tips. I hope that is useful. And, yes, you can use coconut milk for the milk and coconut cream for the whipping cream. Let me know how it was
Shruthi Govardhan
Thank you so much for your quick response. I really appreciate it.
Also, thank you so much for your recipes. I followed your Strawberry Mousse Dome recipe with a slight modification - I made an Entremet containing your Hazelnut biscuit, Strawberry Mousse, Eggless Bavarian Cream with strawberry compote insert, and covered it with mirror glaze. It turned out perfect. I'd love to share a picture of it with you but I don't see any place where I can share it here. But truly, thank you for the recipe especially the Hazelnut biscuit. It was really awesome.
Veena Azmanov
Thank you, Shruthi. I am so happy you are enjoying my recipes. Your entremet sounds delish. You can upload an image to Pinterest as well as share in our Facebook group.
Would love to see it.
Priyanka Nevase
Hi.... Can you please tell me a Substitute for egg?
Veena Azmanov
Depending on how thick you roll them anything from 8 to 10 minutes. The thicker 1/4 inch cookies take about 12 minutes too . Thanks
Michele
I just made these yesterday, I still have to decorate them but they taste just so good. Amazingly you cannot taste the coffee in there. Next time I think I'll add more coffee and see how it taste.
Thanks for the recipe.
Michele
Minnesota