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Bavarian Cream


Course Dessert
Cuisine German
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 1 +3/4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup white granulated sugar
  • 2 envelopes of powdered gelatin
  • 3 large egg yolks
  • 1 cup heavy whipping cream

Instructions

  1. In a medium saucepan over medium heat, warm the whole milk, vanilla and almond extracts and the white granulated sugar.
  2. When the sugar has dissolved and the mixture has come to a boil, remove the saucepan from the heat.
  3. Let the mixture cool slightly. Stir the contents of the two packets of gelatin into the mixture to dissolve.

  4. Whisk the egg yolks together in a separate heatproof bowl.

  5. Pour some of the hot liquid into the yolks whisking constantly.

  6. Pour the egg/milk mixture back into the pan and whisk to combine.

  7. Place the mixture in the refrigerator, returning to it to stir occasionally.
  8. When the milk mixture has cooled completely, whip the cream and fold it into the mixture.
  9. If the mixture still looks grainy or lumpy, place it in a mixing bowl and whip for a minute or two using the whisk attachment until smooth and creamy.
  10. Wash and dry the berries. If you are using strawberries, slice them into smaller pieces.

  11. Pour the cream into four dessert glasses or ramekins. Arrange the berries on top and serve.