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Bavarian Cream

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A silky, indulgent Bavarian cream that impresses with its creamy layers and hint of vanilla, perfect for any gathering.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine ingredients for the base custard in a medium saucepan, heating milk, sugar, and salt over medium heat until the sugar dissolves.
  2. Bloom the gelatin by sprinkling it over cold water in a small bowl and letting it sit for 5 minutes.
  3. Whisk the egg yolks in a separate bowl until creamy, then gradually add the warm milk mixture while whisking constantly.
  4. Thicken the mixture over low heat, stirring regularly, until it thickens (about 10 minutes).
  5. Dissolve the bloomed gelatin in the mixture and add vanilla extract.
  6. Cool the mixture at room temperature to avoid melting the whipped cream.
  7. Whip the heavy cream until soft peaks form.
  8. Fold the whipped cream into the cooled custard gently until combined.
  9. Chill the Bavarian cream for at least 4 hours before serving to set properly.

Notes

Serve with fresh fruits, chocolate sauce, or crushed cookies. It can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/bavarian-cream/

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