Bavarian Cream

Rositsa Ivanova
fromRositsa IvanovaДарт Вейдър36697202
"We`ve found a worthy challenger to our otherwise favorite Crème brûlée."
Preparation15 min.
Cooking30 min.
Тotal45 min.
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  • milk - 2 cups (500 ml)
  • sugar - 4/5 cup (200 g)
  • eggs - 6 yolks
  • vanilla - 1 pod + 3 - 4 packets of powdered
  • gelatin - 6 sheets or 1.5 - 2 packets
  • cream - 2 cups (500 ml)


Mix the milk with 2/5 cup (100 g) of sugar, both types of vanilla; before you put the pod in, first scrape it well and mix with everything else. Boil it and remove it from the fire. Beat the egg yolks well with the other 2/5 cup (100 grams) of sugar.

While beating nonstop, pour in the milk in a trickle. Return the pot to the stove and stir until the mixture thickens. The cream must not come to a boil because it may curdle. After it thickens, set it aside. Soak the gelatin in cold water for about 10 minutes. Squeeze it and then mix it into the hot cream.

Leave it to cool and occasionally stir. Finally whip this cream well and gradually mix it with the cooled cream. Distribute the Bavarian cream into suitable cups or bowls and store it in the refrigerator for 2-3 hours before serving.

Serve the Bavarian cream with jam if you like.find similar recipes here

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