Bavarian Cream is on almost every menu in Bavaria. It is a delicious dessert that usually comes in the taste of vanilla but can also be made with chocolate or coffee flavor.
Most of the time this Cream is served as a vanilla version on a plate with berries or with a berry sauce and that is how I made it in this video.
There are a couple of steps and waiting times involved in the making of Bavarian Cream. Because of the waiting until it sets (or jels), I would recommend making it the day before.
It is totally up to you whether you want to use a mold for the cream and later flipp it onto a plate or if you want to serve it in a little bowl or glass. Classic Bavarian Cream is served without a bowl or glass though.
Bavarian Cream vs. Vanilla Pudding
The difference already becomes obvious with the ingredients: Vanilla pudding is made with starch and mild, while Bavarian Cream is made with eggs, gelatine, cream, and milk. The process to thicken or jel it is different. While you can make a vanilla pudding much faster, the Cream has a much better taste and a nice fluffy consistency.
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- 1 pod Vanilla
- 250 ml Milk
- 1 pouch Gelatine powder
- 3 Egg Yolks
- 75 g Sugar
- 250 ml Whipping Cream
- Cut the vanilla pod lengthwise and scrape out the vanilla seeds.
- Pour the milk into a saucepan.Put the seeds and the vanilla pod into the saucepan and slowly bring the milk to a boil.
- Mix the gelatine with 6 tbsp. of cold water and let soak for several minutes.
- In a separate glass or stainless steel bowl, mix the egg yolks and the sugar, then add some of the hot milk through a sieve to catch the vanilla pod. Mix and slowly add the remaining milk through the sieve.
- Put this bowl on top of a saucepan with hot water and heat it over the steam. Stir constantly until the mixture starts to thicken. Don't let the water or the mixture come to a boil!
- Once the mixture is thickening, add the gelatine and mix everything well.
- Let the mixture cool and stir occasionally. Once it starts to jel, continue with the next step.
- Whipp the whipping cream half way and add it to the vanilla mass. Mix in.
- Rinse 4 pudding molds with cold water and fill with the Bavarian Cream. Put into the fridge for about 3 hours or overnight.
- Serve with fresh berries and some berry sauce (see video).
1 thought on “Bavarian Cream / Bayrische Creme”
very helpful post and video. thanks
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