Bavarian Cream

Bavarian Cream

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CAROL_67 0

"Bavarian Cream taken from my Great-Grandmother's recipe book."
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Ingredients

2 h 5 m servings 317 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
  2. In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
  3. Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
  4. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Reviews

43
  1. 46 Ratings

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Most helpful positive review

I was looking for a good filling to fill my Dark Chocolate cake with. This was the best ever. Good in the cake, good all by itself. A big hit at my family function.!!! A keeper!! Thank you...

Most helpful critical review

This recipe did not work. maybe i did something wrong? i double checked ingredients...but in end it never got thick enough to use for cake filling. Was the mixture supposed to be thick like cust...

I was looking for a good filling to fill my Dark Chocolate cake with. This was the best ever. Good in the cake, good all by itself. A big hit at my family function.!!! A keeper!! Thank you...

Normally I hate it when people review recipes after they make a bunch of changes, but it just turned out so good that I decided to go ahead. I decided to try and make it more carb friendly and s...

This is very creamy, and very rich, only let kids eat small amounts. My only problem was deciding what to do with it once I had made it, I made it for Food Tech class. We had to make a dessert...

This recipe did not work. maybe i did something wrong? i double checked ingredients...but in end it never got thick enough to use for cake filling. Was the mixture supposed to be thick like cust...

To someone that has never made custard of any kind before, this recipe is slightly confusing. I have made this twice. The first time, I followed all directions and ingredients exactly. I beli...

i thought this was very yummy, and very easy to make. It was very thin when I finished folding in the whipped cream, buy if you let it chill for ten minutes, it is perfect. If you are filling ...

This recipe was great! I used it to fill crepes and everyone loved it! It was different than I expected bavarian cream, but I followed it to a T and it turned out amazing! We will definately use...

Disappointing. I was hoping for more of a pudding taste to it, and it isn't. It has the taste of the whipping cream rather than a vanilla flavor. I will not be making this again.

This recipe called for ingredients I don't normally have around the house, which would be okay if the taste was worth it. Unfortunately, the description is accurate when it calls the cream "ligh...