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Bavarian Cream
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Bavarian Cream

Crème Bavaroise, or Bavarian Cream, is a classic French dessert that combines the richness of cream, the smoothness of custard, and the lightness of gelatin to create a silky, elegant treat. It's often flavored with vanilla and served with a luscious fruit sauce, such as strawberry sauce, which adds a vibrant, tart contrast to the creamy dessert.
Course Dessert
Cuisine French
Keyword Eggs, Gelatine, Heavy Cream
Total Time 30 minutes
Servings 4
Calories 483kcal

Ingredients

For the Bavarian Cream

  • 1 cup whole milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 1 cup heavy cream

For the Strawberry Sauce

  • 1 1/2 cups fresh strawberries hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  • Prepare the gelatin: In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5 minutes to bloom, which allows the gelatin to soften.
  • Infuse the milk: In a medium saucepan, pour the milk and add the vanilla bean, split and scraped (or vanilla extract). Heat the milk over medium heat until it begins to steam, but do not let it boil. Once heated, remove from the heat and let it sit for a few minutes to allow the vanilla to infuse.
  • Make the custard base: In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and thick. Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return this mixture to the saucepan.
  • Cook the custard: Cook the mixture over low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon. Be careful not to overheat, as the eggs can scramble. The ideal temperature is around 170°F (77°C).
  • Incorporate the gelatin: Remove the custard from the heat and strain it through a fine sieve into a clean bowl. Immediately add the bloomed gelatin to the warm custard and stir until the gelatin is completely dissolved.
  • Cool the mixture: Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
  • Whip the cream: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard mixture until fully incorporated and smooth.
  • Chill and set: Pour the mixture into individual serving dishes or a large mold. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
  • Cook the strawberries: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens slightly, about 10 minutes.
  • Blend the sauce: For a smoother sauce, use an immersion blender or a regular blender to puree the mixture until smooth. If you prefer a chunkier sauce, you can skip this step.
  • Cool the sauce: Allow the sauce to cool to room temperature before serving.

Nutrition

Calories: 483kcal