Bayrische Creme (Bavarian Cream)

Bavarian cream is a very light and airy vanilla-flavored custard. It comes together quickly with just a few ingredients! The hardest part is to wait for it to set before serving. Top it with berry sauce and you will get a great combination of the sweet cream and tartness from the fruit… give it a try, you won’t regret it!

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Ready to serve in 6 hrs 30 minutes – Makes 6 servings

To make this recipe you’ll need:

For the cream:

  • 1 packet unflavored gelatin
  • 2 tbsp water
  • 2 cups milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 cup heavy cream

For the Berry Sauce:

  • 12 oz mixed berries (frozen or fresh)
  • 1/4 cup sugar

In a small pot, bring the milk to a boil. In a separate pot, place the egg yolks and the sugar, mix to combine. Once the milk comes to a boil, place the pot with the egg mixture over low heat and slowly add the hot milk to it, whisking constantly until you get a thick creamy consistency. Do not let this mixture come to a boil, as it will curdle.  Once the mixture has thickened, remove from heat. In a small bowl, mix the gelatin with he 2 tbsp of water and the vanilla extract, mix until the gelatin has dissolved, add this to the hot mixture and mix well.  Let it cool off

In a medium size bowl, add the heavy cream and whip it until you get stiff peaks.  Fold the whipped cream into the cooled mixture and bring it all together. Pour the cream into molds or serving dishes and place in the refrigerator for a minimum of 6 hours.

In the meantime prepare the berry sauce.  Place the berries in a pot and pour the sugar over them. Leave to rest for about 30 minutes. The sugar will release the fruits’ natural juices. Place the pot on medium heat and bring to a boil. Stir frequently and cook until the berries become soft and the water has reduced.  Using an immersion blender, blend the sauce smooth. Place in a serving bowl and set aside to cool down.

Serve the cream with the berry sauce on top and enjoy!

Helpful tips:

  • If you are using frozen fruit, make sure you pull them out ahead of time to allow the fruit to thaw.
  • To cool the milk and egg mixture a little faster, place it over a bowl filled with ice and continue whisking until it cools down.
  • If you want a smoother berry sauce, strain all the seeds out after blending.

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