Crème bavaroise, Bavarian cream or just bavarois is a creamy dessert containing milk thickened with gelatin (or isinglass) and eggs, into which whipped cream is folded. The cream sets up in a cold mold and is usually unmolded for serving. Certain earlier versions, known as fromage bavarois, didn’t include eggs.
The following Bavarian cream recipe is classic and very easy to prepare. It is very suitable if you are “new in the kitchen”. You will need 10 minutes to prepare it plus around 35 minutes to cook. Here is the recipe:
- 1 1/4 cups heavy cream
- 5 teaspoons whole milk
- 1 tablespoon gelatin powder
- 1 vanilla bean
- 5 egg yolks
- 1/4 cup sugar
- 1 1/4 cups whipped cream
- In a medium saucepan, add the heavy cream and vanilla bean; set over a medium-high heat and bring to a boil. Remove from the heat and allow to sit for one hour.
- Remove the vanilla bean and scoop out seeds, apply them to the heavy cream; discard the pod. In a small bowl or cup, pour the milk and sprinkle the gelatin into it, stir to combine and set aside.
- In a mixing bowl, using an electric mixer, beat the egg yolks and sugar. Next, warm the heavy cream mixture again and slowly pour into eggs. Apply mixture over simmering water and stir until it’s thick enough to coat the back of a wooden spoon.
- Take out from the heat and place the gelatin mixture; stir to combine. Apply bowl in an ice bath to chill; stirring occasionally until at room temperature.
- Add in whipped cream and spread mixture into 6 cups/ramekins. Refrigerate for at least 4 hours to set. Remove from molds – or serve in them if you want.
- You can serve the Bavarian cream as a dip with some cookie or fruit (if desired).