Bavarian Cream

  • Level: Intermediate
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 35 min
  • Yield: 6 servings
Save Recipe

Ingredients

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

Directions

  1. Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
  2. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
  3. 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.
  4. Place bowl in ice bath and stir until at room temperature.
  5. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Whipped Cream

Sour Cream Coffee Cake

Cream of Wild Mushroom Soup

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Grainy Mustard Mashed Potatoes

Quick Vanilla Buttercream Frosting

Faux Chocolate Bavarian Cream

Strawberry and Cream Ice Cream