Bavarian Cream Recipes

EASY BAVARIAN CREAM

Steps:

• Mix together cream cheese and dry pudding mix.
• Slow beat in milk.
• Fold in Cool Whip.

BAVARIAN CREAM

Steps:

• Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
• On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
• Cook and stir 2-3 minute.
• Stir a little of the hot mixture into egg yolk.
• Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
• STIRRING CONSTANTLY.
• Add vanilla.
• cover entire surface with plastic wrap or waxed paper.
• Cool.
• beat smooth.
• Fold in whipped cream.

BAVARIAN CREAM

Steps:

• In a large bowl beat egg yolks, vanilla extract and powdered sugar until thick and fluffy.
• In a small bowl sprinkle gelatin over 1/4 cup cold milk.
• Heat rest of the milk, add to cold milk mixture and stir until gelatin is completely dissolved.
• Let milk mixture cool down, add to eggs and beat for about 3 minutes.
• Beat heavy whipping cream and fold into the egg-milk mixture.
• Pour into decorative glasses or leave in bowl.
• Cover and refrigerate at least for 4 hours or overnight.

BAVARIAN CREAM

Steps:

• Separate the eggs and place the egg yolks into a medium-sized, heat-resistant mixing bowl. Add the sugar and mix with the normal beaters of your electric mixer until very creamy and lighter in color. Then set the bowl aside for now.
• Add the milk, vanilla extract, and a pinch of salt to a small pot and bring it to a boil on the stove. Whisk regularly to keep the bottom from burning.
• Once boiling, remove the milk from the heat and slowly pour it into the bowl with the egg yolk mixture while whisking constantly.
• Now, place the heat-resistant mixing bowl with the egg mixture into a hot water bath. The best way to do this is by placing the bowl into a large pot with hot water on the stove with the heat on low. You want the water to simmer, not boil vigorously. Whisk regularly until the egg mixture thickens slightly, then remove it from the heat. This can take up to 10 minutes, so don't give up too early.
• Prepare the gelatin according to package directions and pour it into the warm egg-milk-mixture while whisking consistently.
• Either wait until the mixture cools down to room temperature on its own while whisking regularly or place the mixing bowl into a larger bowl with ice-cold water and whisk regularly while the mixture cools.
• In the meantime, whip the whipping cream until stiff using the normal beaters of your electric mixer.
• Once the egg-milk mixture has cooled down to room temperature and is starting to set/gelatinize, fold in the whipping cream using a spatula. When everything is well mixed, pour or ladle the cream into four small bowls or glasses. Cover them with cling film and place them into the fridge for at least two hours (ideally longer).
• You can garnish the Bavarian cream with fresh fruit and/or a fruit puree before serving. For that, simply blend some fresh fruit (e.g. raspberries, strawberries, or mixed berries) in a blender. You might have to add a tiny bit of water if your mixer has trouble. Spread the blended fruit through a sifter if there are any seeds, then place the puree on top of the Bavarian cream.

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

BAVARIAN CREAM

Steps:

• Whip the heavy cream until soft peaks, then refrigerate until when ready to use.
• Place the gelatin in cold water (2/3 of a cup, as stated in the list of ingredients) to soak for 10 minutes. Put a fine-mesh sieve over a bowl, and fill a second, bigger, bowl with ice water.
• Pour the milk into a saucepan, then add the vanilla seeds together with the vanilla pod (if using vanilla extract, add it once the cream is cooked).
• Bring the milk to a boil, then take the saucepan off the heat and allow the vanilla to steep into the milk, about half an hour.
• Take the vanilla pod out of the milk, then heat the milk again.
• Beat egg yolks and sugar until pale and fluffy. Whisk in ¼ cup of the milk into the egg mixture, then pour in the tempered egg mixture into the hot milk.
• Cook over low heat, constantly stirring, until it coats the back of the spoon.
• Pass the custard through a sieve, then whisk in the gelatin until dissolved.
• Place the bowl with the custard in the ice water and stir it, until cooled and thickened.
• Fold in the whipped cream, then divide the cream between oiled molds (almond oil works best) and refrigerate until the cream sets.
• For serving, unmold by placing in hot water for 15 seconds.

BAVARIAN CREAM

Steps:

• 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.
• 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.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• 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.