Vanilla Bavarian cream
A light vanilla dessert made with custard and whipped cream.
Active time40 min
Cooking10 min
Total3 h 30 minResting : 2 h 30 min
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Ingredients
- 200 g full-fat whipping cream
- 250 ml whole milk
- 3 medium eggs
- 5 g white leaf gelatine
- 1 vanilla pod
- 50 g granulated sugar
Preparation
Split the vanilla pod and scrape out the seeds. Heat the milk with the seeds until it just boils, then remove from the heat. Soak the gelatine in a bowl of cold water for 5 minutes.
250 ml whole milk5 g white leaf gelatine1 vanilla pod- knife
- saucepan
- bowl
Separate the eggs and put the yolks in a heatproof bowl. Whisk with the sugar, then stir in the hot milk. Set over a saucepan of gently simmering water, keeping the bowl clear of the water. Stir until the custard coats a spoon, without boiling. Remove from the water bath. Squeeze the gelatine and dissolve it in the hot custard.
3 medium eggs50 g granulated sugar- heatproof bowl
- whisk
- saucepan
- spoon
Strain the custard and let it cool, stirring occasionally. Whip the cold cream until it holds its shape. When the custard begins to thicken but is still soft, gently fold in the whipped cream with a spatula.
200 g full-fat whipping cream- sieve
- mixing bowl
- electric mixer
- spatula
Divide between dessert dishes and chill for at least 120 minutes, until set.
- dessert dishes
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration