Bavarian Cream

Step 1

Separate the eggs and place the egg yolks into a medium-sized, heat-resistant mixing bowl. Add the sugar and mix with the normal beaters of your electric mixer until very creamy and lighter in color. Then set the bowl aside for now.

Step 2

Add the milk, vanilla extract, and a pinch of salt to a small pot and bring it to a boil on the stove. Whisk regularly to keep the bottom from burning.

Step 3

Once boiling, remove the milk from the heat and slowly pour it into the bowl with the egg yolk mixture while whisking constantly.

Step 4

Now, place the heat-resistant mixing bowl with the egg mixture into a hot water bath. The best way to do this is by placing the bowl into a large pot with hot water on the stove with the heat on low. You want the water to simmer, not boil vigorously. Whisk regularly until the egg mixture thickens slightly, then remove it from the heat. This can take up to 10 minutes, so don't give up too early.

Step 5

Prepare the gelatin according to package directions and pour it into the warm egg-milk-mixture while whisking consistently.

Step 6

Either wait until the mixture cools down to room temperature on its own while whisking regularly or place the mixing bowl into a larger bowl with ice-cold water and whisk regularly while the mixture cools.

Step 7

In the meantime, whip the whipping cream until stiff using the normal beaters of your electric mixer.

Step 8

Once the egg-milk mixture has cooled down to room temperature and is starting to set/gelatinize, fold in the whipping cream using a spatula. When everything is well mixed, pour or ladle the cream into four small bowls or glasses. Cover them with cling film and place them into the fridge for at least two hours (ideally longer).

Step 9

You can garnish the Bavarian cream with fresh fruit and/or a fruit puree before serving. For that, simply blend some fresh fruit (e.g. raspberries, strawberries, or mixed berries) in a blender. You might have to add a tiny bit of water if your mixer has trouble. Spread the blended fruit through a sifter if there are any seeds, then place the puree on top of the Bavarian cream.