Bavarian Cream

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Easy

Bavarian cream is a classic dessert that is also known as Creme Bavaria. It is often served by itself or with cookies or a fruit sauce. This version of Bavarian cream consists of thick custard flavored with vanilla and coffee.

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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Ingredients

  • 250 ml. fresh milk
  • 4tbsp. freshly ground coffee
  • 1 tbsp. powdered gelatin
  • 4 egg yolks
  • 200 gms. sugar
  • 1 litre chantilly cream
  • To make chantilly cream:
  • 500 ml. double cream
  • 1/2 tsp. vanilla essence
  • 40 gm castor sugar

How to Make Bavarian Cream

  • Bring the milk to a boil and add the very finely ground coffee
  • Cover and let it brew
  • Dissolve the gelatin in a little hot water, then beat the egg yolks and sugar together with a wooden spoon until the mixture is very pale and creamy
  • Pour the cooled coffee through a fine sieve onto the egg yolks, stirring all the time. Put into a saucepan over a very low heat and bring slowly to boiling point without actually allowing the mixture to boil
  • Stir continuously
  • Remove from heat when the custard coats the back of a spoon, then cool slightly
  • Add dissolved gelatin, stir well and leave to go cold. In the meantime, prepare the chantilly cream
  • To make Chantilly Cream : Put the cream in a bowl and leave in refrigerator for at least an hour before making. The secret behind chantilly cream is having it at the right temperature. Try keeping the bowl of cream inside a larger bowl of ice cubes when whipping
  • Beat the cream with an electric beater and when peaks are formed. Use a hand whisk to beat in the vanilla essence and the sugar, a little at a time. Chill well until ready to use
  • Mix the chantilly cream into the coffee mix. Prepare an ordinary round mould by rinsing first an ice cold water, but don’t dry, leaving the mould just damp. Sprinkle the inside of the mould with castor sugar
  • Now pour in the Bavarian cream mix and keep in refrigerator to chill until ready to serve
  • Unmould onto a serving dish
  • Decorate with whole coffee beans and sprinkle with finely grated dark chocolate to serve

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