Bavarian Cream
Bavarian cream is a versatile and delicious vanilla cream that tastes great as a dessert but also works well as a cake filling.
Ingredients
- 5 egg yolks from pasteurized eggs
- 1 ¼ cups powdered sugar
- 1 vanilla bean or 1 tbsp. vanilla paste
- 1 tbsp. Kirschwasser or rum optional
- 1 cup milk
- 3 tsp. gelatin
- 2 cups heavy whipping cream
Instructions
- Split the vanilla bean lengthwise and use a paring knife to scrape out the seeds.
- In a large mixing bowl, combine the vanilla bean seeds, egg yolks, Kirschwasser (optional), and powdered sugar and beat to a thick and fluffy cream.
- In a small bowl sprinkle gelatin over ¼ cup cold milk. Allow to sit for about 5 - 10 minutes to bloom the gelatin.
- Heat the rest of the milk, add to the cold milk mixture and stir until gelatin is completely dissolved.
- Let milk mixture cool down, add to eggs and beat for about 3 minutes. If you are not using pasteurized eggs, you may want to beat the egg mixture on a double boiler.
- 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.
Notes
Serving Tip: Serve with raspberry or strawberry sauce, fresh berries and whipping cream.
Nutrition
Yield: 1PortionCalories: 369kcalCarbohydrates: 30gProtein: 6gFat: 25gSugar: 29gNet Carbohydrates: 30g