Bavarian Cream – a delicious recipe with vanilla bean, heavy cream, powdered gelatin, milk, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the split vanilla bean in cream and slowly bring to a boil.
2
Turn off heat and let sit for 1 hour.
3
Remove bean and scrape out seeds, add them to the cream and discard the pod.
4
Sprinkle the gelatin into the milk and set aside.
5
Whisk the sugar and egg yolks together.
6
Warm the cream mixture back up and slowly whisk into eggs.
7
Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon.
8
Remove from heat and add milk and gelatin mixture.
9
Place bowl in ice bath and stir until at room temperature.
10
Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins.
11
Place in refrigerator for 4 to 5 hours or until mixture is set.
12
Remove from molds and garnish with strawberries.
867
kcal
Calories
66
g
Fat
34
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 vanilla bean, 1 1/4 cups heavy cream, 1 tablespoon powdered gelatin, 3 tablespoons milk, and more.
Yes, Bavarian Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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