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Classic Bavarian Crème

A silky, creamy dessert that's the epitome of elegance—Bavarian Crème combines rich custard with airy whipped cream for a melt-in-your-mouth experience.
Prep Time20 minutes
Cook Time10 minutes
Resting Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: German
Keyword: Bavarian Crème, Custard Dessert, German Dessert
Servings: 6 servings
Calories: 300kcal

Equipment

  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Ramekins or molds
  • Fine mesh sieve

Ingredients

For the Crème

  • 1 cup whole milk
  • 1 vanilla bean, split and seeds scraped or 2 tsp pure vanilla extract
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1 envelope unflavored gelatin about 2 1/4 tsp
  • 2 tbsp cold water
  • 1 cup heavy whipping cream

Optional Garnish

  • Fresh berries
  • Mint leaves
  • Fruit coulis
US Customary - Metric

Instructions

  • Infuse the Milk: In a medium saucepan, combine milk and vanilla bean seeds and pod. Heat over medium heat until just simmering. Remove from heat and let it steep for 10 minutes. If using vanilla extract, add it after heating the milk.
    1 cup whole milk, 1 vanilla bean, split and seeds scraped
  • Prepare the Gelatin: In a small bowl, sprinkle gelatin over cold water. Let it stand for 5 minutes to bloom.
    1 envelope unflavored gelatin, 2 tbsp cold water
  • Whisk the Egg Yolks: In a mixing bowl, whisk together egg yolks and sugar until pale and thick.
    4 egg yolks, 1/2 cup granulated sugar
  • Temper the Eggs: Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
  • Cook the Custard: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
  • Add Gelatin: Remove from heat and strain the custard through a fine mesh sieve into a clean bowl. Stir in the bloomed gelatin until fully dissolved.
  • Cool the Mixture: Place the bowl over an ice bath or chill in the refrigerator, stirring occasionally, until the mixture is cool but not set.
  • Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks.
    1 cup heavy whipping cream
  • Fold Together: Gently fold the whipped cream into the cooled custard until fully combined.
  • Set the Crème: Pour the mixture into ramekins or molds. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Serve: To unmold, dip the ramekins briefly in warm water and invert onto serving plates. Garnish with fresh berries and mint leaves if desired.
    Fresh berries, Mint leaves, Fruit coulis

Notes

  • Storage: Bavarian Crème can be stored in the refrigerator for up to 3 days.
  • Variations: Add a tablespoon of liqueur like Grand Marnier or rum for an adult twist.
  • Serving Tip: If unmolding seems daunting, serve the crème in elegant glasses or jars.

Nutrition

Calories: 300kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 180mg | Sodium: 50mg | Potassium: 100mg | Sugar: 20g | Vitamin A: 800IU | Calcium: 100mg