Description
This Bavarian Cream Custard recipe offers a smooth, luscious dessert that blends silky egg yolks, creamy dairy, and delicate gelatin into a delightful, chilled treat. Perfect for elegant dinners or special occasions, this custard sets to a rich, creamy consistency that melts in your mouth, with subtle vanilla flavor and a light sweetness.
Ingredients
Scale
Liquid Ingredients
- 2 cups heavy cream (divided)
- 1 cup milk
- 1 tablespoon vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar
- 1 tablespoon gelatin
Others
- 3 tablespoons cold water
- 4 large egg yolks
Instructions
- Bloom gelatin: In a small bowl, sprinkle the gelatin over cold water and let it stand for 5 minutes to soften and absorb the water.
- Heat milk and sugar: In a medium saucepan, combine the milk and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling.
- Temper egg yolks: In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot milk mixture into the yolks while stirring constantly to prevent the eggs from curdling.
- Cook custard base: Return the combined mixture back to the saucepan. Cook over low heat, stirring continuously until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not allow it to boil.
- Add flavor and gelatin: Remove the custard from heat. Stir in the vanilla extract and the bloomed gelatin until the gelatin dissolves completely into the warm custard.
- Incorporate whipped cream: Let the custard cool slightly to a lukewarm temperature, then gently fold in 2 cups of whipped heavy cream to lighten the texture and add richness.
- Chill and set: Pour the mixture into individual serving dishes or a large mold. Refrigerate for at least 4 hours or until fully set and chilled.
Notes
- Ensure the custard doesn’t boil after adding egg yolks to avoid scrambling.
- Whip the cream to soft peaks before folding in for best texture.
- Use fresh gelatin and bloom properly for a smooth set.
- For added flavor, you can infuse milk with vanilla bean instead of extract.
- Bavarian cream can be served with fresh fruits or as a filling in layered cakes.
