Classic Bavarian Cream – Creme Bavarois Recipe
A classic French dessert that is delicious as exotic as it looks. A vanilla Bavarian Cream also called Creme Bavaria or Creme Bavarois is a custard-based dessert made with vanilla pastry cream as a base. Infused with vanilla or liquor then lightened with fresh whipped cream. A simple, easy yet very impressive dessert that’s perfect at any time of the year.
If you’ve had a Bavarian Cream before you know what I mean when I say that the very words Vanilla Bavarian Cream get your taste buds singing. Silky smooth and luxurious mouthfeel you can never forget. Right?
What is the difference between Bavarian cream and custard?
A custard is made mainly of milk, eggs, and sugar. Bavarian cream is a custard-based dessert. It uses heavy whipping cream in addition to custard. A Bavarian cream also uses gelatin to set as compared to cornstarch in a custard.
What is Bavarian Cream made of?
A true French Bavarian Cream or Creme Bavarois starts with a vanilla pastry cream made of milk, eggs, and sugar. After the pastry cream is cooled more whipping cream is added to lighten the dessert. Gelatin is used to set the bavarian cream dessert.
I’m a huge fan of exotic desserts and this has got to be one of my favorites. Not just because it’s so impressive but mostly because it’s so simple and easy to make. And if you know me by now you know I love to simplify and make things easier and fail-proof which is also why I have so many Bavarian Cream Desserts on this blog.
Have you seen my Strawberry Bavarian Cream Dessert or Strawberry Bavarian Cream Cake? Well, strawberry being the most obvious request when strawberries are in season but you may make these many different ways.
About this bavarian cream
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 gelatin
- Step 2 – Prepare vanilla pastry cream then add gelatin – 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
Can you make an Eggless Vanilla Bavarian Cream Dessert?
Yes, you can make this an eggless version of the Bavarian Cream too! just replace the egg-based vanilla pastry cream for my eggless vanilla pastry cream. You can use agar-agar instead of gelatin. I have detailed the full recipe for you below.
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.
Let’s talk ingredients and substitutes (Save/Pin)
- 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.
- Gelatin – this helps set the Bavarian Cream and gives it the right texture. As I said above you can use agar-agar as well. Just follow the package instructions and prepare the agar-agar. Add it at the same stage mentioned below.
Useful Tips and Tools
- It is best to use a heavy bottom Sauce Panwhen making milk desserts to prevent burning.
- I like to use a Whisk to ensure there are no lump in my pastry cream
- Use a clean Bowl to store the finished pastry cream
- You can use a Wooden Spoon but I prefer to use a heat resistant Spatula for stirring.
- Use a Cling Wrapand make sure the plastic rests on the surface of the cream to prevent a skin.
How to Make a Classic Creme Bavarois (Save/Pin)
- Soak gelatin in 2 tbsp water – let sit for 5 min.
- Place in microwave for 30 secs until dissolved – keep warm.
- In a saucepan combine sugar, egg yolks, salt and cornstarch with a whisk.
- Gently pour cold milk and cream over whisking constantly to prevent lumps
- Scrape the vanilla bean and add it to the milk
- 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 melted gelatin mixture. Combine until all the gelatin is dissolved.
- Strain the custard while still warm into a clean bowl to remove any undissolved gelatin or curdled egg
- 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
- These can be unmolded and served on a plate garnished with whipped cream or fresh fruits.
- I like to serve these in, fancy cups topped with whipped cream and fresh fruit
How to Make Eggless Creme Bavarois (Save/Pin)
- Soak agar-agar in 1/4 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, you can freeze bavarian cream for up to 2 months if wrapped well. Thaw it in the fridge overnight for best results.
Yes. Creme Bavarois contains eggs, 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. You can add
– 1/4 cup brewed espresso to the custard to make a coffee bavarian cream
– 1/2 cup mango puree to the custard will give you a mango bavarian cream
– 1/2 cup chocolate to the hot custard will give you chocolate bavarian cream
– 1/2 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 (1/2 stick)
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Classic Vanilla Bavarian Cream Recipe
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
Classic Bavarian Cream
- 250 ml (3.07 cups) Whole milk
- 120 ml Cream 32 % or more
- 6 (6 ) Egg yolks large
- 100 grams (5.29 oz) Sugar
- 2 tbsp (2.09 oz) Cornstarch
- 1 pod (1 floz) Vanilla Bean
- 1 tbsp (1.04 oz) Gelatin powder
- 250 ml (1.05 cups) Whipping Cream 38% or more
- 1/4 tsp Salt
Eggless Bavarian cream
- 250 ml Whole Milk
- 120 ml Fresh cream 32% or more
- 8 tbsp Cornstarch cornflour or custard powder
- 100 grams Sugar
- 120 ml Fresh Cream 32% or more
- 4 tbsp Cornstarch
- 1 pod Vanilla Bean
- 250 ml Whipping cream 38% or more
- 1/4 tsp Salt
- 1 tbsp Agar-Agar powder
Instructions
Classic Creme Bavarois
- Soak gelatin in 2 tbsp water – let sit for 5 min.
- Place in microwave for 30 secs until dissolved – keep warm.
- In a saucepan combine sugar, egg yolks, salt and cornstarch with a whisk.
- Gently pour cold milk and cream over whisking constantly to prevent lumps
- Scrape the vanilla bean and add it to the milk
- 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 melted gelatin mixture. Combine until all the gelatin is dissolved.
- Strain the custard while still warm into a clean bowl to remove any undissolved gelatin or curdled egg
- 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
- These can be unmolded and served on a plate garnished with whipped cream or fresh fruits.
- I like to serve these in fancy cupa topped with whipped cream and fresh fruit
Eggless Creme Bavarois
- Soak agar-agar in 1/4 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
Featured Recipe below – shows
how to make vanilla pastry cream
Recipe Video
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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
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Jason McGuire
Amazing! I love it. I made it with Bailey’s Irish Cream and put in a vanilla wafer crust in a springform pan. Thank you for the recipe!
Veena Azmanov
Thank you, Jason. happy to hear you enjoyed this Bavarian Cream. Baileys is my favorite too. Vanilla wafer crust sounds spot on. Thank you so much for coming back to write this feedback. Love hearing from those who try my recipes.
Jayla
Hey thanks for this amazing recipe, turned out perfect.
Veena Azmanov
Thank you, Jayla. happy to hear the recipe worked out well for you. Thanks for coming back to write this feedback. Love to hear from people who try my recipes. Have a nice day. Thanks
Nora
Cornstarch for what????.?.??
Veena Azmanov
The Cornstarch is added to the eggs, sugar, and mixed until light and foamy. Thanks Nora
chris
How many servings does this make?
Veena Azmanov
This is a 7″ small cake so about 7 to 9 servings depending on how large or small you cut <3
Anonymous
Can this be made a day ahead? Looks divine.
Veena Azmanov
yes a day ahead is perfectly fine <3
Susan Faulkner Reitz
How many servings does this make?