Bavarian Cream Pie Recipes

BAVARIAN ICE CREAM PIE

Steps:

• Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.
• Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.
• When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.

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:

• 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:

• 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 STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

CHOCOLATE BAVARIAN CREAM PIE

Steps:

• For Crust: Crumble chocolate wafers into the bowl of a food processor. Add the sugar to the crumbs. Cut the butter into bits and add to the crumb mixture. Process by pulsing the crumbs until the ingredients are evenly mixed. Press into a 9" pie pan across the bottom and up the sides. For Filling: In a heavy saucepan, heat milk to scalding. Mix beaten yolks with sugar and salt in a heatproof bowl. Add hot milk gradually to the yolk mixture to prevent 'cooking' the eggs. Place bowl over hot water and cook, stirring constantly, until a custard is formed and coats the back of a spoon. Remove from heat and let cool. Meanwhile, sprinkle gelatin on cold water and let stand for 3 minutes. Add gelatin to warm custard and stir until dissolved. Cool until thickened. Add vanilla and mix well. Refrigerate for 20-30 minutes until thickened. Add beaten egg whites and whipped cream by folding into the custard mixture. Pour into chocolate crust, heaping the filling slightly. Grate semi-sweet chocolate on top of pie. Chill until firm, about 2-3 hours.

VANILLA BAVARIAN CREAM PIE

Steps:

• Soften gelatin in cold water. Scald the milk.
• In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
• Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
• Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.