Bavarian Cream is a luscious and elegant dessert, renowned for its silky smooth texture and rich flavor. The preparation begins with a base of milk gently heated with gelatin, which is critical to achieve the perfect set without boiling—a step that requires careful attention. This gelatin-milk mixture is allowed to soften, ensuring the gelatin fully dissolves, a key component for the cream’s seamless consistency.
In a separate process, egg yolks are whisked with sugar until they reach a pale, thickened state. This is combined gradually with the warm milk, preventing curdling and creating a homogeneous custard base. The mixture then returns to the stove, cooked gently until it thickens just enough to coat the back of a spoon, avoiding boiling to maintain the delicate texture.
Vanilla extract is added off-heat which infuses the custard with a fragrant aroma. As the mixture cools, occasional stirring prevents the formation of an undesirable skin on the custard. The next phase introduces whipped heavy cream, which is carefully folded into the cooled custard, lending a light, airy quality that is quintessential to Bavarian Cream.
The finished mixture is then divided into serving dishes and refrigerated until it reaches a firm, yet tender set, typically around four hours. Often garnished with fresh fruits or berries, Bavarian Cream exemplifies both visual appeal and culinary sophistication.
Historically, Bavarian Cream originates from the 19th-century French haute cuisine, believed to have been inspired by dishes served at the court of the Wittelsbachs, Bavaria’s ruling family. Its seamless blend of custard and whipped cream makes it a versatile dessert, adaptable to various flavors and adornments, solidifying its timeless appeal.
Ingredients
1 cup milk
1 tbsp unflavored gelatin
4 egg yolks
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream
Fresh fruits or berries (optional, for topping)
Directions
1. Pour the milk into a small saucepan and sprinkle the gelatin over the top. Let it sit for about 5 minutes to soften.
2. Place the saucepan over low heat and stir the milk and gelatin mixture until the gelatin is fully dissolved. Do not let the mixture boil.
3. In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
4. Gradually add the warm milk mixture to the egg yolk mixture, whisking constantly to combine.
5. Pour the egg yolk and milk mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
8. In a separate bowl, beat the heavy cream until it forms stiff peaks.
9. Gently fold the whipped cream into the cooled custard mixture until well combined.
10. Pour the mixture into individual serving dishes or a large bowl.
11. Refrigerate for at least 4 hours or until set.
12. Serve chilled, topped with fresh fruits or berries if desired.