Classic Vanilla Bavarian Cream Dessert
A classic French dessert that is delicious as exotic as it looks. A vanilla Bavarian Cream also called creme’ Bavaria or just Bavarios is a custard based dessert made with vanilla pastry cream as a base. Infused with vanilla or liquor then lighted with fresh whipped cream. A simple, easy yet very impressive dessert that’s perfect any time of the year.
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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?
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.
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Here’s a popular Bavarian Cream Dessert you will never forget
Eggless Vanilla Bavarian Cream Dessert
Yes, you can make this an eggless version of the Vanilla 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 but you may need a little more than 1 tbsp mentioned here
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Garnish /Serving
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 on top. 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.
Classic Vanilla Bavarian Cream, Bavarian Cream, Bavarian Cream Recipe, Cream Bavarios, Best Bavarian Cream Dessert
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.
Classic Vanilla Bavarian Cream, Bavarian Cream, Bavarian Cream Recipe, Cream Bavarios, Best Bavarian Cream Dessert
Recipe – Classic Vanilla Bavarian Cream, Cream Bavaria, Bavarios (Save/Pin)
Tools
Classic Vanilla Bavarian Cream, Bavarian Cream, Bavarian Cream Recipe, Cream Bavarios, Best Bavarian Cream Dessert
Ingredients
For the Pastry Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 4 tbsp cornstarch
- 750 ml / 3 cups whole milk
- 2 tbsp pure vanilla extract
Additional
- 2 tbsp gelatin
- 1 cup / 250 ml – whipping Cream (32 to 38% is fine)
- 1 tbsp powdered sugar
See my step by step on how to make the classic vanilla pastry cream at home
Method
- Soak gelatin in 2 tbsp water – let sit for 5 min.
- Place in microwave for 30 secs until dissolved – keep warm.
- Whip the cream with 1 tbsp of powder sugar to stiff peaks – set aside.
Make pastry cream
- Bring milk to almost boiling.
- In a separate bowl add egg yolks, sugar, cornstarch, and vanilla. Whisk well until light and foamy.
- Pour the hot milk into the eggs a few tablespoons at a time to avoid the eggs curdling.
- Once all the milk is incorporated into the eggs – pour the mixture back into the milk pot and cook on low heat.
Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the number of yolks to milk is high.
Note: Do not leave custard unattended to avoid curdling. - Once the custard is ready – add the soaked gelatin mixture.
- Strain the custard gelatin mixture while still warm into a clean bowl to remove any undissolved gelatin.
- Cover with cling wrap and set aside in a warm place.
Assemble
- When the vanilla pastry cream is cool to the touch (not chilled).
- Fold in the whipped cream.
- Once all is well incorporated. ‘
- Pour into decorative cups.
- Let set in the fridge for a couple hours.
- Garnish and serve with either a dollop of whipped cream or fruit of your choice.
A must try when strawberries are in season – Strawberry Bavarian Cream Cake
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You can find a collection of my tutorials and recipes here on Pinterest
Classic Vanilla Bavarian Cream, Bavarian Cream, Bavarian Cream Recipe, Cream Bavarios, Best Bavarian Cream Dessert
Classic Vanilla Bavarian Cream Recipe
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
For the Pastry Cream
- 6 Egg yolks large
- 3/4 cup Granulated sugar
- 4 tbsp Cornstarch
- 750 ml Whole milk
- 2 tbsp Pure vanilla extract
- 2 tbsp Gelatin
- 250 ml Whipping Cream 32 to 38% is fine
- 1 tbsp Sugar
Conversions - Switch between Metric & US for other measurement options
Instructions
- Soak gelatin in 2 tbsp water - let sit for 5 min.
- Place in microwave for 30 secs until dissolved - keep warm.
- Whip the cream with 1 tbsp of powder sugar to stiff peaks - set aside.
Make the vanilla pastry cream
- Bring milk to almost boiling.
- In a separate bowl add egg yolks, sugar, cornstarch, and vanilla. Whisk well until light and foamy.
- Pour the hot milk into the eggs a few tablespoons at a time to avoid the eggs curdling.
- Once all the milk is incorporated into the eggs – pour the mixture back into the milk pot and cook on low heat. Stir continuously until the mixture thickens to a thick custard. This will happen quickly since the number of yolks to milk is high. Note: Do not leave custard unattended to avoid curdling.
- Once the custard is ready – add the soaked gelatin mixture.
- Strain the custard gelatin mixture while still warm into a clean bowl to remove any undissolved gelatin.
- Cover with cling wrap and set aside in a warm place.
Assemble
- When the vanilla pastry cream is cool to the touch (not chilled).
- Fold in the whipped Cream.
- Once all is well incorporated.
- Pour into 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.
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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
Love Desserts?
You may like to check out my other desserts such as Strawberry Bavarian Cream Dessert, or Strawberry Bavarian Cream Cake.
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A Collection of Dessert Recipes
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?