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Bavarian Cream Custard

A creamy, velvety dessert that melts in your mouth, perfect for elegant occasions or casual family gatherings.
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Préparation 30 minutes
Cuisson 15 minutes
Temps total 4 heures
Portions: 6 servings
Plat: Dessert
Cuisine: European, French
Calories: 300
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Gather and measure all your ingredients.
Blooming Gelatin
  1. Sprinkle gelatin over cold water in a small bowl and let it sit for about 5 minutes.
Heating Mixture
  1. In a saucepan, combine milk and sugar. Heat over medium heat until sugar is fully dissolved, stirring occasionally.
Whisking Egg Yolks
  1. While the milk mixture is heating, whisk egg yolks in a separate bowl until well combined.
Tempering Yolks
  1. Slowly add the hot milk mixture to the egg yolks while stirring constantly.
Cooking Custard
  1. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes).
Finalizing the Cream
  1. Remove from heat and stir in bloomed gelatin until fully dissolved. Then add vanilla extract.
  2. Let the mixture cool slightly before folding in whipped cream.
  3. Pour into serving dishes and refrigerate for at least 4 hours.

Notes et conservation

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.