Bayerische Creme

Bavarian Cream

The recipe for Bavarian cream is one hundred years old and was created as an indulging treat for the Bavarian royalty but it is very easy to make.
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Bavarian Cream

Angela Schofield
Prep Time 10 mins
Cook Time 10 mins
Course Desserts
Cuisine German
Servings 6 - 8 portions
Calories 495 kcal


  • 5 egg yolks
  • 1 3/4 cup powdered sugar
  • 3 tsp. vanilla extract
  • 1 cup milk
  • 3 tsp. gelatin
  • 2 cups heavy whipping cream


  • In a large bowl beat egg yolks, vanilla extract and powdered sugar until thick and fluffy.
  • In a small bowl sprinkle gelatin over 1/4 cup cold milk.
  • Heat rest of the milk, add to cold milk mixture and stir until gelatin is completely dissolved.
  • Let milk mixture cool down, add to eggs and beat for about 3 minutes.
  • Beat heavy whipping cream and fold into the egg-milk mixture.
  • Pour into decorative glasses or leave in bowl.
  • Cover and refrigerate at least for 4 hours or overnight.


Serving Tip: Serve with raspberry or strawberry sauce, fresh berries and whipping cream.