Classic Vanilla Bavarian Cream Recipe

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.

5 from 6 votes

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Course: Dessert

Cuisine: French

Keyword: bavarian cream, creme Bavarois, Custard, dessert, no-bake, vanilla

Prep Time: 5 minutes

Cook Time: 10 minutes

Chilling Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: servings

Calories: 210kcal

Author: Veena Azmanov

Cost: $15

Equipment

Ingredients

Classic Bavarian Cream

250 ml Whole milk
120 ml Cream 32 % or more
6 Egg yolks large
100 grams Sugar
2 tbsp Cornstarch
1 pod Vanilla Bean
1 tbsp Gelatin powder
250 ml 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

Metric - US customary

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.

Notes

Nutrition