Vanilla Bavarian Cream

Vanilla Bavarian Cream Dessert

Recently I shared with you the recipe for Strawberry Bavarian Cream Dessert and instantly I had a few request for Vanilla Bavarian Cream Desserts.  Of course, stupid me I made Vanilla Bavarian Cream all the time but never thought of making a post..Ah well So here it is!

For the Custard

1 cup/250 ml – Milk
100 grams White granulated Sugar
4 large Egg Yolks
2 tsp Vanilla extract
Plus
1 tbsp gelatinKnox Gelatin,
1 cup / 250 ml – whipping Cream (32 to 38% is fine)
2 tbsp sugar
2 pasteurized egg whites. (optional)

Due to popularity of this post and many request for a video – I have finally updated with a Video.

Video: Vanilla Bavarian Cream

Step by Step pictorial – Vanilla Bavarian Cream Dessert

 Make the Custard:

• Soak gelatin in 2 tbsp water – let sit for 5 min
• Place in microwave for 30 secs until dissolved. keep warm.
• Bring milk to almost boiling.
• In a bowl add the egg yolks sugar and vanilla. Whisk well until nice and foamy.
• Add hot milk to the eggs a few tablespoons at a time to avoid the eggs curdling.
• Once all the milk is incorporated in to the eggs – pour the mixture back into the milk pot and onto the stove top on low heat. Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the quantity of yolks to milk is high.
  Note: Do not leave custard unattended to avoid curdling.
• Once custard is ready – add the gelatin mixture.
• Strain the custard gelatin mixture while still warm into a clean bowl.
• Cover with cling wrap and set aside in a warm place

Next:

Whip the cream with 1 tbsp of powder sugar to stiff peaks
Whip the egg whites with 1 tbsp of Powder sugar to stiff peaks
Now fold in the whipped Cream followed by the whipped egg whites.
Once all is well incorporated – pour in to decorative cups.
Let set in the fridge for a couple hours until set.
Garnish and serve with either a dollop of whipped cream or fruit of your choice.
Here I have used cherries because they are in season now.

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RECIPE

Ingredients:
1 cup/250 ml – Milk
100 grams White granulated Sugar
4 large Egg Yolks
2 tsp Vanilla extract
Plus
1 tbsp gelatinKnox Gelatin,
1 cup / 250 ml – whipping Cream (32 to 38% is fine)
2 tbsp sugar
2 pasteurized egg whites. (optional)
Method:
Soak gelatin in 2 tbsp water – let sit for 5 min
Place in microwave for 30 secs until dissolved. keep warm.
Bring milk to almost boiling.
In a bowl add the egg yolks sugar and vanilla. Whisk well until nice and foamy.
Add hot milk to the eggs a few tablespoons at a time to avoid the eggs curdling.
Once all the milk is incorporated in to the eggs – pour the mixture back into the milk pot and onto the stove top on low heat. Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the quantity of yolks to milk is high.
Note: Do not leave custard unattended to avoid curdling.
Once custard is ready – add the gelatin mixture.
Strain the custard gelatin mixture while still warm into a clean bowl.
Cover with cling wrap and set aside in a warm place