Bavarian Cream

Total Time:
50 min
10 min
5 min
35 min

6 servings

  • 1 vanilla bean
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  • 6 sliced strawberries
  • Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.

  • Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.

  • Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.

  • Place bowl in ice bath and stir until at room temperature.

  • Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

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4.9 9
I've made this several times and it's quite delicious. I'm not a professional baker or anything but a word of advice would be to make sure you dissolve the gelatin or you will have little lumps in the mixture. IF that does happen, run it through a fine strainer. Also, I used vanilla bean paste that I picked up from Michael's and it still tasted great. item not reviewed by moderator and published
This recipe is very tasty and great with fruits or pastry.I used white vanilla instead of vanilla bean. item not reviewed by moderator and published
Very good recipe & easy. The gelatin is added to the 3 tablespoons of milk, but if you forget to, you can always add it when you're whipping the cream. I always use gelatin to stabilize whipped cream although 1 teaspoon is usually enough in a tablespoon of cool water. Add the gelatin/milk while the mixture is still warm/hot, otherwise it'll sit in your cream in big lumps. item not reviewed by moderator and published
I have made this twice now and it's turned out quite well. Used it for the filling in a banana cake...with whipped cream frosting. Absolutely delicious!! item not reviewed by moderator and published
This recipe is AMAZING! I made it to fill cupcakes...whoa. It blew everyone's mind. The cream is not too sweet, which is nice when you don't want a sugar overload. I would highly recommend this recipe to anyone who wants to make this silky bavarian cream...drooling.... item not reviewed by moderator and published
Great Flavor. I made this cream as the filling for a chiffon cake. It came out great. It made just enough to spread a 9inch round cake (one layer. I added a bit more whipped cream to soften the consistency a bit. The vanilla adds a great flavor. It is a quite rich filling though. Would go great with strawberries. will make again! item not reviewed by moderator and published
This is an excellent recipe, i mad a mistake in purchasing the ingredients, i didn't have a vanilla bean i don't doubt that is wouldn't be better,but my store didn't haveone,so i put in a teaspoon of vanilla and let it soak in the cream, and I bought whipping cream, i did have whipped cream on hand though,so all was saved, also,when i bought the heavy cream,i had a lot left over,so i made another 1/2 recipe at the same time, fantastic , i was looking for a cream for my cream puffs and it was excellent!! YA HOO!! also I agree that this recipe is not enough for 6 people. item not reviewed by moderator and published
Amazing, but it did set up really fast. I did layers of strawberries and the cream into a wine glass. Since it started to firm up so fast, I used a piping bag to put it into the glass. YUM item not reviewed by moderator and published
The taste is really good. The real vanilla bean adds a lot to the flavor. The only complaint / recommendation is that this recipe isn't really enough for 6 people. It's good enough for 4 at the most. I served it with a bit of fruit, and found that it really complements it well. Besides strawberries, also add some blueberries, raspberries and blackberries. When doing the final stage of the recipe, (mixing it with the milk/gelatin mix on top of the ice ice bath) don't let it cool down too much, because then the gelatin begins to harden, and it's harder to make it fit the mold elegantly. In fact, I would recommend that the mixture be poured into the molds while still warm. Enjoy! item not reviewed by moderator and published
pc'lyn do u cook the vanilla the same asindicated above? Thanks! item not reviewed by moderator and published
I actually liked it better without adding the whipped cream. I felt it diluted the richness if that is possible. To fluff up the consistency, I added the following to the cooked custard instead of the whipped cream: Whipped 1 stick of butter for 15 minutes till fluffy and then gradually added 1/2 c powdered sugar and blended. Add michael symons cold and set custard t o this butter sugar mixture 1/2 cup at a time mixing until smooth and fluffy. You won't believe how good this is. item not reviewed by moderator and published

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