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bavarian cream parfaits


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Servings: 8

Cost: $5.31 /serving


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Step 1

1 For the Bavarian cream: Pour the water into a medium bowl

Step 2

2 Sprinkle the powdered gelatin over the surface; let it set up for 5 minutes or so

Step 3

3 Combine the milk, heavy cream, sugar, vanilla bean and its scrapings and the salt in a medium, heavy-bottomed saucepan over medium heat

Step 4

4 Cook for a few minutes until frothy, but do not let the mixture come to a boil

Step 5

5 Immediately pour into the beaten egg yolks, whisking constantly to incorporate, then whisk in the set-up gelatin, until smooth

Step 6

6 Strain the mixture through a fine-mesh strainer into a separate bowl

Step 7

7 The mixture needs to be cooled to 68 degrees, so if you can, seat the bowlful inside a much larger bowl filled with ice cubes and cold water; or you can transfer the bowl to the refrigerator and check it, stirring occasionally, until the proper temperature is reached

Step 8

8 Combine the whipped cream and the cooled base mixture in the bowl of a stand mixer or handheld electric mixer; beat on medium-low speed for about 30 seconds or until creamy smooth, with a soft ribbon pattern that forms on the surface

Step 9

9 The yield is about 8 cups

Step 10

10 At this point, the Bavarian cream can be used right away or covered and refrigerated for up to 4 days or frozen in a zip-top bag for up to 1 week

Step 11

11 For the optional caramelized banana puree: Heat the sugar in a small saucepan over medium heat; cook, without stirring but constantly watching, for a few minutes until the sugar turns into a deep-amber caramel

Step 12

12 Carefully add the heavy cream, salt and banana pieces; cook for about 5 minutes, stirring, gently mashing the banana pieces to help break them down

Step 13

13 The mixture should be fairly creamy

Step 14

14 Let cool, then if desired use an immersion (stick) blender to puree until completely smooth

Step 15

15 The yield is about 1 1/2 cups

Step 16

16 For the optional cranberry compote: Combine the sugar and water in a small saucepan over medium heat; cook, stirring just until the sugar has dissolved

Step 17

17 Reduce the heat to medium-low; add the cranberries and stir to coat

Step 18

18 Cook for a few minutes, until warmed through

Step 19

19 No berries should collapse

Step 20

20 Remove from the heat

Step 21

21 When you're ready to assemble, gather together 8-ounce cups or ice cream dishes

Step 22

22 Spoon in a bottom layer of the cranberry compote, if using, then a thicker layer of Bavarian cream, then perhaps a thin layer of the caramelized banana puree

Step 23

23 Top with a few of the cranberries

Step 24

24 Repeat to fill the remaining cups, or prepare some of the variations mentioned in the headnote

Step 25

25 Keep refrigerated until ready to serve