Bavarian cream

A cold dessert composed of a rich custard, whipped cream, various flavorings (fruit puree, chocolate, liqueurs and so on) and gelatin. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmolded when set.


This Bavarian cream recipe is very versatile and you can use it in a number of application. One of my favorite uses for Bavarian cream is as a cake fillings! You can use it for other desserts like cream puffs or in a banana pudding. It takes a little work to make it but once you do it a few times you can make it easily.


  • 3 tablespoons cold water
  • 2 1/4 teaspoons gelatin
  • 1 1/2 cups half-and-half
  • 4 large egg yolks
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups heavy cream, cold


  1. Bloom your gelatin in the cold water and set aside.
  2. Bring your half and half to a boil over medium high heat. Make sure to keep an eye on it so it doesn’t boil over.
  3. While that is heating up whisk the egg yokes and sugar together in a medium bowl.
  4. Once the half and half has come up to a boil slowly add about a 1/2 cup of the half and half into the egg mixture while whisking the whole time. Add the remainder of the half and half to the egg mixture. Pour the mixture back into the pan and cook this mixture over medium heat till it reaches 195 degrees. If there is any lumps you can strain it at this point.
  5. Add your bloomed gelatin to this mixture and stir it till it melts. Pour the mixture into a bowl and place it on top of a larger bowl that has 2 cups of water and ice.
  6. Place the cold cream and vanilla into the bowl of your mixer and whip until medium peeks.
  7. Take the custard off the water bath and scrape down the sides. Stir in 1/6th of the whip cream to the egg yolk mixture to lighten it. Carefully fold the whip cream into the custard till its incorporated.

(Recipe’s copied from

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Post Author: dvd

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