Homemade Bavarian Cream Recipe

🧂 Ingredients

• ½ cup cold water
• ½ ounce unflavored gelatin
• 1 vanilla bean

  sliced in half long ways
• 2 cups whole milk
• 6 large egg yolks
• 1 cup granulated sugar
• 2 cups heavy whipping cream

Instructions

• 1 Sprinkle the unflavored gelatin over the water in a small bowl. Set it aside.
• 2 Next, add a vanilla pod sliced in half longways to a medium-sized sauce pot with
  the milk.
• 3 Transfer the pot to a cooktop and scald over low to medium heat. I know it’s
  scalded when the milk is too hot to touch (180°), and when I tilt the pot, I can
  see small bubbles collect on the bottom of the pan.
• 4 In the meantime, add the sugar and eggs to a large bowl and whisk until
  combined.
• 5 Pour a small amount of the scalded milk into the bowl with the eggs and sugar
  and whisk to combine and temper the eggs, ensuring they do not scramble.
• 6 Pour in the rest of the milk and whisk to combine.
• 7 Remove the vanilla pod and, using a knife, scrape the beans out of the pods.
• 8 Add the vanilla beans to the bowl and mix to combine.
• 9 Transfer the pot to the burner and constantly whisk it over low to medium heat.
• 10 The mixture will become thick and easily coat the back of a spoon, also known as
  nappe.
• 11 Remove the pot from the burner and strain through a chinois or fine mesh
  strainer into a large bowl.
• 12 Add in the gelatinized water and whisk until mixed into the mixture. There
  should be no clumps. Transfer the mixture to the refrigerator and cool it until
  the custard is thick but not yet set.
• 13 While cooling, add the cold whipping cream to a stand mixer with the whisk
  attachment.
• 14 Whisk on high speed until soft peaks are formed. Do not over-mix. Chill the
  mixture until the custard has thickened.
• 15 Add the custard to the bowl with the whipped cream and gently fold it together
  to combine.
• 16 Use the Bavarian cream in any manner that you see fit.

Nutrition Info