Bavarian Cream

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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!!

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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....

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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!

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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.

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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

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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!