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Bavarian Cream

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A classic Bavarian Cream recipe that is creamy, delicate, and perfect for special occasions.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 5 large egg yolks
  • 1 tablespoon unflavored gelatin
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Combine the milk, sugar, and a pinch of salt in a saucepan. Heat over medium heat until the sugar dissolves.
  2. Whisk the egg yolks until smooth, then gradually add some warm milk to temper.
  3. Cook the mixture over low heat, stirring constantly, until it thickens into a custard (5-7 minutes).
  4. Dissolve the gelatin in 2 tablespoons of cold water; add it to the warm custard.
  5. Stir in the vanilla extract after removing from heat.
  6. Fold in whipped cream until integrated.
  7. Mold the mixture in molds or use as a filling; refrigerate until set, about 4 hours.

Notes

Tempering the egg yolks is crucial to avoid scrambling. Be gentle when folding in the whipped cream for a light texture.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/bavarian-cream/

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