Bavarian Cream Custard
A creamy, velvety dessert that melts in your mouth, perfect for elegant occasions or casual family gatherings.
Ingrédients
Main Ingredients
- 2 cups heavy cream Using high-quality cream makes a significant difference.
- 1 cup milk Regular milk can be substituted with almond milk for a nutty twist.
- 3/4 cup granulated sugar Can be substituted with honey or agave syrup.
- 1 tablespoon vanilla extract Use high-quality vanilla for better flavor.
- 1 tablespoon gelatin Essential for the proper texture.
- 3 tablespoons cold water Used to bloom the gelatin.
- 4 large egg yolks Important for rich texture.
Instructions
Preparation
- Gather and measure all your ingredients.
Blooming Gelatin
- Sprinkle gelatin over cold water in a small bowl and let it sit for about 5 minutes.
Heating Mixture
- In a saucepan, combine milk and sugar. Heat over medium heat until sugar is fully dissolved, stirring occasionally.
Whisking Egg Yolks
- While the milk mixture is heating, whisk egg yolks in a separate bowl until well combined.
Tempering Yolks
- Slowly add the hot milk mixture to the egg yolks while stirring constantly.
Cooking Custard
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes).
Finalizing the Cream
- Remove from heat and stir in bloomed gelatin until fully dissolved. Then add vanilla extract.
- Let the mixture cool slightly before folding in whipped cream.
- Pour into serving dishes and refrigerate for at least 4 hours.
Notes
Store in airtight containers in the refrigerator for up to 3 days; best enjoyed fresh. Freezing is an option, but thaw slowly in the refrigerator before serving.