Simple Bavarian Cream

Simple Bavarian Cream

A jiggly and smooth Bavarian cream. It's rich and delicious.

Ingredients: 5 to 6 cups

250 ml
Heavy cream
100 ml
Egg yolks
35 g
Vanilla essence
3 to 4 drops
●Powdered gelatin
6 g
2 tablespoons


1. Preparation: Mix the ● gelatin powder and water together to let the gelatin absorb the moisture and soften.
2. Pour the milk and sugar in a pan and mix well. Heat over low-medium heat to dissolve the sugar. Turn the heat off just before it comes to a boil. Add the softened gelatin and mix well.
3. When the gelatin has dissolved, let it cool down a little. Beat the egg yolks in a bowl with a whisk, and add the milk from Step 2.
4. Add the cream and vanilla essence, and mix gently trying not to introduce air bubbles.
5. Pour into cups or molds through a tea strainer. Chill until set in the refrigerator for 3 to 4 hours. When have set up firmly, they are done.
6. To unmold, dip the mold in hot water for a few seconds and the contents will come out easily.

Story Behind this Recipe

I wanted to eat a Bavarian cream, so I adapted the recipe I learned a long time ago to make it easier.
It's a rich, smooth and well flavored Bavarian cream.