Bavarian Cream

This Bavarian cream is made with milk, egg yolks, and gelatin for a light and delicious vanilla mousse, perfect for filling a pie, cake, or pastry.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 312 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups milk
• 2 cups heavy cream
• 2 tablespoons unflavored gelatin
• 4 large egg yolks
• 0.5 cup white sugar
• 0.5 cup cold water

Recipe Instructions

Step 1

Stir together cold water and gelatin in a small bowl; set aside to soften.

Step 2

Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.

Step 3

Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.

Step 4

Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.