Bavarian Cream

Bavarian Cream

41 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    2 h 5 m
Recipe by  CAROL_67

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

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Adjust Servings

Original recipe yields 4 cups



  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 (41)

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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 Carol for sharing :) 9/01/07 I also wanted to add that when I go to events THIS is the most requested dessert for me to bring. 1/24/11 Another update: This is still the most requested desert. I follow the recipe to a T. I do have to whip it again before I use it. I think it has great flavor. Enjoy. It is worth the bother!



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 so I used splenda for baking instead of sugar and half and half instead of milk. I followed the rest of the directions to a T and was very impressed with the final product. The only thing is, I was expecting it to be more pudding like, and when I added the whipped cream it turned out more like, well, whipped cream. I tasted it before I added the whipped cream and it was amazing. This could be used in boston cream pie or as pudding if it is made without the whipped cream. It could be used for cream puffs or other pastries as is. My lower carb version turned out fabulous. I give this recipe an A+.



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 that had to be frozen and I chose this, it made like 4 cups and afterwards I didn't know what to do with it.

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Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 17.4 g
  • 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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Easy Mint Chocolate Chip Ice Cream


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