Bavarian Cream (Crème Bavaroise) Recipe

If you’re craving a dessert that feels like a silky dream with a gentle vanilla embrace, you’ve got to try this Bavarian Cream (Crème Bavaroise) Recipe. It’s a classic French custard that’s airy yet creamy, delicately flavored with real vanilla, and perfectly set by gelatin for that melt-in-your-mouth texture. Whether you enjoy it on its own or use it as a luscious filling, this elegant treat will bring a sophisticated touch to any meal and impress anyone lucky enough to taste it.

Ingredients You’ll Need

Getting the ingredients right is the secret to nailing your Bavarian Cream (Crème Bavaroise) Recipe. Each component plays a crucial role: rich whole milk and heavy cream create that velvety base, egg yolks add depth and creaminess, vanilla brings aromatic warmth, and gelatin ensures a perfect, smooth set without heaviness.

• 240 ml (1 cup) Full Cream / Whole Milk: Provides a rich, creamy foundation essential for authentic flavor.
• 1 Vanilla Bean (or 1 1/2 teaspoon of Vanilla Paste): Real vanilla seeds infuse the cream with a fragrant, natural sweetness.
• 4 Egg Yolks (at room temperature, about 75g): These add silky texture and richness to the custard base.
• 50 g (1/4 cup) Caster Sugar: Just the right amount to sweeten without overpowering the vanilla.
• 6 g (1 1/2 teaspoon) Gelatine Powder (plus 1 tablespoon cold water): Sets the cream beautifully, lending that signature firm yet soft structure.
• 240 ml (1 cup) Heavy / Thickened Cream (min. 30% fat): Whipped to airy perfection, it lightens the custard into a luxurious mousse.

How to Make Bavarian Cream (Crème Bavaroise) Recipe

Step 1: Infuse the Milk with Vanilla

Start by pouring the whole milk into a medium saucepan. Split your vanilla bean lengthwise and scrape out those fragrant seeds, then add both seeds and pod to the milk. Gently warm over low heat until it just simmers—this lets all that vanilla goodness infuse deeply. Once simmering, turn off the heat, cover the pan, and let it rest for about 10 to 20 minutes to maximize flavor.

Step 2: Whisk Egg Yolks and Sugar

While your milk is infusing, whisk together your room-temperature egg yolks and caster sugar in a heatproof bowl. This mixture should become smooth and slightly pale, which sets the stage for creating a silky custard.

Step 3: Temper the Eggs with Warm Milk

Slowly pour the warm vanilla-infused milk into your egg yolk mixture while whisking constantly. This slow incorporation prevents the yolks from scrambling and ensures a smooth custard. Once combined, pour everything back into the saucepan.

Step 4: Cook the Custard

Return the pan to very low heat and cook the mixture gently for 5 to 10 minutes, stirring constantly until it thickens just enough to coat the back of a spoon. Be patient here — this step develops that rich, creamy consistency that’s key to Bavarian cream.

Step 5: Dissolve Gelatin

In a small bowl, sprinkle gelatin over cold water and let it bloom into a thick paste. Quickly whisk this into the warm custard while it’s still on low heat until it fully dissolves, which will help your cream set perfectly without any lumps.

Step 6: Chill the Custard

Transfer the custard to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for 30 minutes to an hour until it’s cooled to room temperature but not cold. This step prepares your custard for folding in the whipped cream smoothly.

Step 7: Whip the Cream

In a chilled bowl, whip the heavy cream to stiff peaks — this airy texture is what transforms your custard into a light, delicate dessert that practically melts on the tongue.

Step 8: Fold in the Whipped Cream

Once the custard is chilled, loosen it slightly with a whisk and gently fold the whipped cream in stages. Take your time here to keep the texture light and fluffy without deflating that airy creaminess.

Step 9: Set or Use Immediately

At this point, you can pour your Bavarian Cream into individual serving cups or silicone molds and chill for at least two hours to set completely. If you plan to use it as a pastry filling or cake insert, you can either use it right away or refrigerate it until needed — just give it a light whisk before use. If setting in molds, consider a slightly higher gelatin quantity for a firmer hold.

How to Serve Bavarian Cream (Crème Bavaroise) Recipe

Garnishes

Nothing complements Bavarian Cream quite like fresh fruit—think ripe berries, mango slices, or passion fruit pulp—which adds a refreshing contrast to the smooth vanilla texture. A light dusting of cocoa powder or a few shavings of dark chocolate can add a sophisticated finishing touch as well.

Side Dishes

Pairing this cream with buttery shortbread cookies, crisp meringues, or delicate tuiles brings delightful texture contrasts. You can also serve it alongside a simple fruit coulis or compote for a bit of brightness and color on the plate.

Creative Ways to Present

For a wow-factor dessert, serve your Bavarian Cream unmolded onto a decorative plate with a drizzle of berry sauce and edible flowers. Layer it in a parfait glass with fresh fruit and cake crumbs for an elegant, layered dessert experience. Using colorful silicone molds shaped like hearts or flowers can make it even more special for celebrations.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Bavarian Cream (Crème Bavaroise) Recipe, store it in an airtight container in the refrigerator for up to 2 days. Make sure it’s well covered to prevent it from absorbing any fridge odors and to keep that delicate texture intact.

Freezing

While freezing is possible, it can affect the cream’s delicate texture, causing separation once thawed. If you must freeze, portion it into airtight containers and freeze for no longer than one month. Thaw slowly in the fridge and whisk gently before serving to revive some lightness.

Reheating

This dessert is best enjoyed cold or at room temperature. Reheating is not recommended as it will cause the gelatin to melt and the cream to lose its structure and silky smoothness.

FAQs

Can I use gelatin sheets instead of powdered gelatin?

Absolutely! If you prefer gelatin sheets, soak the sheets in cold water until soft, then squeeze out the excess water before adding them to the warm custard. Use about three sheets for this recipe to achieve the same setting strength.

What can I substitute for a vanilla bean?

If you don’t have a vanilla bean, vanilla paste or high-quality vanilla extract work well as substitutes. Use about 1 1/2 teaspoons of vanilla paste or 1 teaspoon of vanilla extract for the most authentic aroma.

Can I make this dessert gluten-free?

Yes! The Bavarian Cream itself is gluten-free, but watch out for any accompaniments like biscuits or cakes — make sure those are gluten-free if serving alongside the cream.

How long should I chill the cream before serving?

Chill the cream for at least two hours to allow it to fully set. For best results, chilling overnight deepens the flavors and perfects the texture.

Can I add other flavors to this Bavarian Cream (Crème Bavaroise) Recipe?

Definitely! You can infuse the milk with coffee, citrus zest, or even a splash of liqueur instead of vanilla for creative variations. Just ensure any additions are mild enough to complement the delicate cream.

Final Thoughts

I can’t recommend this Bavarian Cream (Crème Bavaroise) Recipe enough. It’s a beautiful balance of richness and lightness, and once you master it, you’ll find endless ways to impress friends, family, or just treat yourself. Give it a go—you’ll be amazed how such simple ingredients create a dessert that feels utterly special. Your taste buds will thank you!

Bavarian Cream (Crème Bavaroise) Recipe

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Bavarian Cream, or Crème Bavaroise, is a rich, silky custard dessert made with infused vanilla milk, egg yolks, gelatin, and whipped cream. This classic French treat is smooth and creamy, perfect served on its own, molded, or as a delicate cake filling. The recipe involves infusing milk with vanilla, gently cooking it with egg yolks to thicken, incorporating gelatin for structure, and folding in whipped cream for a light texture.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 40 minutes
• Yield: 1 serving
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Liquid Ingredients

• 240 ml (1 cup) Full Cream / Whole Milk
• 240 ml (1 cup) Heavy / Thickened Cream (min. 30% fat)

Flavoring

• 1 Vanilla Bean (or 1 1/2 teaspoon of Vanilla Paste)

Egg Mixture

• 4 Egg Yolks (at room temperature, about 75 g)
• 50 g (1/4 cup) Caster Sugar

Thickening Agent

• 6 g (1 1/2 teaspoon) Gelatine Powder
• 1 tablespoon cold water (for gelatin bloom)

Instructions

1. Infuse the Milk with Vanilla: Place the full cream milk in a medium saucepan. Slice the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Heat over low until it simmers, then turn off the heat. Cover and let it infuse for 10 to 20 minutes to extract the vanilla flavor.
2. Prepare Egg Yolks and Sugar: In a heatproof mixing bowl, whisk together the egg yolks and caster sugar until well combined and slightly pale in color.
3. Combine Milk with Egg Mixture: Slowly pour the warm infused milk over the yolk mixture while continuously whisking to temper the eggs and prevent curdling. Mix until smooth and then return the entire mixture to the saucepan.
4. Cook the Custard: Heat the custard mixture on low, stirring continuously, and cook for 5 to 10 minutes until it thickens enough to coat the back of a spoon. Be careful not to overheat to avoid scrambling the eggs. Remove from heat once thickened.
5. Bloom and Add Gelatin: In a small bowl, stir gelatin powder into cold water and let it stand for a few minutes to bloom and become a paste. Add this gelatin mixture to the warm custard and whisk until it fully dissolves and incorporates.
6. Cool the Custard: Transfer the custard to a clean large bowl and cover the surface directly with plastic wrap to prevent skin formation. Chill in the refrigerator for 30 minutes to 1 hour until cooled to room temperature and no longer warm to the touch.
7. Whip the Cream: In a separate large bowl or mixer, whip the chilled heavy cream until stiff peaks form. Be careful not to overwhip; the cream should hold shape but remain smooth and silky.
8. Fold Cream into Custard: Remove custard from the fridge and gently loosen it with a whisk. Carefully fold the whipped cream into the custard in three to four additions, using a spatula to maintain the light, airy texture of the mixture.
9. Chill to Set: Pour the combined Bavarian cream into serving cups or silicone molds. Refrigerate for at least 2 hours to allow it to set firmly. If using the cream as a filling for pastries or cakes, you can use it immediately or chill for about 2 hours before piping or assembling.

Notes

• The vanilla infusion time controls the intensity of flavor; longer infusion yields stronger vanilla notes.
• Ensure custard does not boil to prevent curdling. Use low heat and constant stirring.
• Covering the custard with plastic wrap directly on the surface prevents skin formation as it cools.
• If setting the cream in molds, you may need to increase gelatin quantity to ensure firmness.
• Use room temperature egg yolks to help with smooth emulsification during cooking.
• The whipped cream should be at least 30% fat for proper whipping and texture.