Bavarian Cream

Bavarian Cream

42
CAROL_67 0

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

Ingredients

2 h 5 m {{adjustedServings}} servings 317 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

42
  1. 45 Ratings

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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...