Some desserts whisper elegance; others wrap you in warmth and nostalgia. Bavarian cream, or crème bavaroise, does both. This luxuriously smooth custard, folded with whipped cream and softly set with gelatin, is the kind of dessert that evokes candlelit dinners, vintage china, and shared stories over dessert spoons. It’s a treat that feels like a celebration even when enjoyed quietly at the kitchen table.
I remember the first time I tasted Bavarian cream. It was in my grandmother’s home, after a Sunday roast, and it arrived at the table in vintage glass coupes with a faint shimmer on top. She had chilled them overnight and served them simply, with sliced strawberries and a dusting of powdered sugar. That memory has stayed with me not just for the flavor, but for the feeling—the sense of occasion, the hush of admiration, the comfort of a dish that bridges generations.
Originally hailing from France in the 19th century and named for the Bavarian royalty it was designed to impress, this dessert was a staple in grand European kitchens. Over time, it evolved, adapted, and made its way into home cookbooks, where it continues to shine with its combination of simplicity and sophistication. Today, Bavarian cream is beloved around the world, not just for its refined texture but for the feelings it conjures—quiet joy, childhood wonder, and timeless comfort.
Why You’ll Love This Bavarian Cream Recipe
- Silky Texture: The blend of custard and whipped cream gives it an irresistible, melt-in-your-mouth feel.
- Make-Ahead Friendly: Perfect for parties or special dinners, as it sets beautifully in the fridge overnight.
- Simple Ingredients, Stunning Results: Pantry basics become something extraordinary.
- Versatile Presentation: Serve in elegant molds, glasses, or even inside cream puffs for extra flair.
- Kid-Friendly and Crowd-Pleasing: Light and mild, it’s a dessert that suits every palate.
Bavarian Cream: A Silky Custard Worthy of Celebration
- Yield: 14 servings (about 7–8 cups) 1x
Description
Some desserts whisper elegance; others wrap you in warmth and nostalgia. Bavarian cream, or crème bavaroise, does both. This luxuriously smooth custard, folded with whipped cream and softly set with gelatin, is the kind of dessert that evokes candlelit dinners, vintage china, and shared stories over dessert spoons. It’s a treat that feels like a celebration even when enjoyed quietly at the kitchen table.
I remember the first time I tasted Bavarian cream. It was in my grandmother’s home, after a Sunday roast, and it arrived at the table in vintage glass coupes with a faint shimmer on top. She had chilled them overnight and served them simply, with sliced strawberries and a dusting of powdered sugar. That memory has stayed with me not just for the flavor, but for the feeling—the sense of occasion, the hush of admiration, the comfort of a dish that bridges generations.
Originally hailing from France in the 19th century and named for the Bavarian royalty it was designed to impress, this dessert was a staple in grand European kitchens. Over time, it evolved, adapted, and made its way into home cookbooks, where it continues to shine with its combination of simplicity and sophistication. Today, Bavarian cream is beloved around the world, not just for its refined texture but for the feelings it conjures—quiet joy, childhood wonder, and timeless comfort.
Ingredients
5 tsp unflavored gelatin powder
75 g (5 tbsp) cold water
480 mL (2 cups) whole milk or 2% milk
4 large egg yolks
100 g (½ cup) granulated sugar
¼ tsp sea salt
1 tbsp pure vanilla extract or vanilla bean paste
50 g (3½ tbsp) unsalted butter (optional, for richer flavor)
360 mL (1½ cups) heavy whipping cream, cold
Instructions
1. Bloom the Gelatin
Start by blooming the gelatin in cold water. This step may seem simple, but it’s crucial to achieving the delicate set that defines Bavarian cream. Let the gelatin sit for 10 minutes while you begin the custard.
2. Heat the Milk
Gently warm the milk in a saucepan over medium heat until it’s steaming but not boiling. Stir occasionally to prevent a skin from forming.
3. Whisk the Yolks and Sugar
In a separate bowl, whisk together the egg yolks, granulated sugar, salt, and vanilla. Whisk until the mixture becomes pale and creamy—this ensures a silky custard base.
4. Temper the Eggs
Slowly pour half of the warm milk into the yolk mixture while whisking constantly. This step helps prevent the eggs from scrambling. Then, return the mixture to the saucepan with the remaining milk.
5. Cook the Custard
Cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175–185°F or 80–85°C). This can take 8–10 minutes. Remove from heat.
6. Add Butter and Gelatin
Immediately whisk in the bloomed gelatin and butter until smooth. Strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg and ensure a velvety finish.
7. Cool Completely
Allow the custard to cool to room temperature. Stir occasionally to prevent a skin from forming. This step is important—adding whipped cream to a warm base will deflate it.
8. Fold in Whipped Cream
Whip the heavy cream to soft peaks. Once the custard is fully cooled, gently fold the whipped cream into the custard in two batches. Use a spatula and a light hand to maintain the airy texture.
9. Pour and Chill
Spoon or pour the finished Bavarian cream into molds, cups, or bowls. Cover and refrigerate for at least 8 hours, or preferably overnight, until set.
Notes
-
Use full-fat milk and real vanilla for the best flavor.
-
To unmold, dip the container briefly in warm water, then invert onto a plate.
-
Can be made in large molds or individually portioned ramekins.
Nutrition
- Calories: 210
INGREDIENTS YOU’LL NEED
- 5 tsp unflavored gelatin powder
- 75 g (5 tbsp) cold water
- 480 mL (2 cups) whole milk or 2% milk
- 4 large egg yolks
- 100 g (½ cup) granulated sugar
- ¼ tsp sea salt
- 1 tbsp pure vanilla extract or vanilla bean paste
- 50 g (3½ tbsp) unsalted butter (optional, for richer flavor)
- 360 mL (1½ cups) heavy whipping cream, cold
How to Make Bavarian Cream
Step-by-Step Instructions
1. Bloom the Gelatin
Start by blooming the gelatin in cold water. This step may seem simple, but it’s crucial to achieving the delicate set that defines Bavarian cream. Let the gelatin sit for 10 minutes while you begin the custard.
2. Heat the Milk
Gently warm the milk in a saucepan over medium heat until it’s steaming but not boiling. Stir occasionally to prevent a skin from forming.
3. Whisk the Yolks and Sugar
In a separate bowl, whisk together the egg yolks, granulated sugar, salt, and vanilla. Whisk until the mixture becomes pale and creamy—this ensures a silky custard base.
4. Temper the Eggs
Slowly pour half of the warm milk into the yolk mixture while whisking constantly. This step helps prevent the eggs from scrambling. Then, return the mixture to the saucepan with the remaining milk.
5. Cook the Custard
Cook over low heat, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175–185°F or 80–85°C). This can take 8–10 minutes. Remove from heat.
6. Add Butter and Gelatin
Immediately whisk in the bloomed gelatin and butter until smooth. Strain the custard through a fine mesh sieve into a clean bowl to catch any bits of cooked egg and ensure a velvety finish.
7. Cool Completely
Allow the custard to cool to room temperature. Stir occasionally to prevent a skin from forming. This step is important—adding whipped cream to a warm base will deflate it.
8. Fold in Whipped Cream
Whip the heavy cream to soft peaks. Once the custard is fully cooled, gently fold the whipped cream into the custard in two batches. Use a spatula and a light hand to maintain the airy texture.
9. Pour and Chill
Spoon or pour the finished Bavarian cream into molds, cups, or bowls. Cover and refrigerate for at least 8 hours, or preferably overnight, until set.
Helpful Tips for Perfect Bavarian Cream
- Cool Custard Thoroughly: Rushing this step can lead to a runny texture.
- Use a Thermometer: It takes the guesswork out of cooking custard and prevents overcooking.
- Customize Your Flavors: Add a hint of citrus zest, a splash of almond extract, or infuse the milk with tea for variety.
- Serve Creatively: Try serving with fresh berries, a drizzle of chocolate sauce, or a mirror glaze for a modern twist.
- Texture Trick: For an ultra-smooth result, always strain your custard before adding whipped cream.
Recipe Details
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Chill Time: 8–10 hours
- Total Time: ~9 hours (including chilling)
- Yield: 14 servings (about 7–8 cups)
- Category: Dessert
- Method: Stovetop, Chilled
- Cuisine: French / European
- Diet: Vegetarian
Notes
- Use full-fat milk and real vanilla for the best flavor.
- To unmold, dip the container briefly in warm water, then invert onto a plate.
- Can be made in large molds or individually portioned ramekins.
Nutritional Information (per serving)
- Calories: ~210
- Fat: 17g
- Carbohydrates: 9g
- Protein: 3g
- Sugars: 8g
Frequently Asked Questions
Can I make Bavarian cream ahead of time?
Yes, it’s actually better made in advance. Prepare it the night before and let it chill overnight.
Can I use gelatin sheets instead of powder?
Absolutely. Use 3–4 sheets of gelatin, soaked until soft, to replace the powdered gelatin.
Is Bavarian cream gluten-free?
Yes, there’s no flour or starch in this recipe—just make sure your gelatin is certified gluten-free.
Storage Instructions
Store Bavarian cream covered in the refrigerator for up to 3 days. Avoid freezing, as it can break the creamy texture. If it looks slightly separated after chilling, a gentle stir before serving helps revive it.
Related Recipes
If you liked this Bavarian cream, try these:
- Strawberry Crunch Cheesecake Stuffed Cookies
- Pistachio Panna Cotta
- A Cozy Treat: Edible Red Velvet Cookie Dough
- Mango Sago
Conclusion
Few desserts balance elegance and nostalgia as gracefully as Bavarian cream. It’s the kind of dish that transforms ordinary moments into special ones. Whether you’re hosting a dinner party or just treating yourself, this silky custard invites you to slow down, savor, and enjoy the little luxuries in life. So gather your ingredients, take your time, and let every spoonful bring joy.