Bavarian Custard Recipes

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.

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.

BAVARIAN CUSTARD DESSERT WITH CARAMEL SAUCE

Steps:

• 1. Soften gelatin in 1/2 c cold milk.
• 2. Beat egg yolks and sugar well in a heatproof bowl. Slowly add 1-1/2 cups of milk. Cook in a double boiler until mixture coats spoon. (Actually, I use a whisk and it also will coat the whisk). Add gelatin mixture and stir together. Place in fridge until mixture is completely chilled.
• 3. When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy. Fold in stiffly beaten egg whites and whipped cream. Add vanilla and mix well.
• 4. Pour into parfait dishes and chill.
• 5. For caramel sauce, add butter, cream, vanilla and brown sugar to a saucepan. Bring mixture to a boil and stir for 2 minutes.
• 6. Let cool slightly and serve over custard.
• 7. You can add any other flavor topping to the custard if you prefer.

BAVARIAN CUSTARD

Steps:

• In medium bowl place instant pudding. With wire whisk, stir in milk until mixture is smooth and slightly thickened.
• Add sour cream and yogurt; whisk until smooth.
• Cover; refrigerate at least 2 hours.
• Spoon custard into 6 individual dessert dishes and top with assorted berries.

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.

SWEET BAVARIAN MUSTARD

Steps:

• Combine the vinegar, water, onion, brown sugar, salt, cinnamon stick, allspice, cloves, and turmeric in a medium saucepan. Bring the mixture to a boil over medium-high heat. Allow the liquid to boil rapidly to reduce the volume by half, about 10 minutes.
• Put the yellow and brown mustard seeds in a medium heat-proof bowl. Strain the hot vinegar mixture through a fine-mesh strainer into the bowl of mustard seeds. Use a heat-proof silicone spatula to press the onions into the strainer to extract all of the liquid. Push the mustard seeds down to completely submerge them in the liquid, cover, and refrigerate for 24 hours.
• Transfer the seeds and liquid to a food processor and process until it forms a smooth paste. Put the mustard in an airtight container and refrigerate for at least a 3 days, and preferably 1 week, before serving to allow its pungency to mellow. After about 2 weeks, the mustard is at its prime. It will keep, refrigerated, for several months. If the mustard becomes too thick as it matures, thin it out by adding a splash of vinegar or water.

BAVARIAN CUSTARD

Steps:

• Mix milk and pudding together until just slightly thickened.
• Add remaining ingredients until thoroughly mixed.
• Chill.
• Serve with fruit.