Classic Bavarian Cream Recipe (Print Version)

# Ingredients:

→ Main Ingredients

01 - 240 ml (1 cup) full cream/whole milk
02 - 1 vanilla bean or 1 1/2 teaspoons vanilla paste
03 - 4 large egg yolks at room temperature (about 75g)
04 - 50 g (1/4 cup) caster sugar
05 - 6 g (1 1/2 teaspoons) gelatin powder plus 1 tablespoon cold water
06 - 240 ml (1 cup) heavy cream (min. 30% fat)

# Instructions:

01 - Heat milk in a medium saucepan with split vanilla bean and seeds until simmering. Turn off heat, cover, and let infuse for 10-20 minutes.
02 - Whisk together egg yolks and sugar in a heat-proof bowl until combined.
03 - Slowly pour warm milk over egg mixture while whisking. Return mixture to saucepan and cook on low heat for 5-10 minutes until thickened.
04 - Mix gelatin powder with cold water until paste forms. Add to warm custard and whisk until completely dissolved.
05 - Transfer custard to a clean bowl, cover surface with plastic wrap, and refrigerate for 30-60 minutes until room temperature.
06 - Whip heavy cream to stiff peaks. Loosen cooled custard with a whisk, then gently fold in whipped cream in 3-4 additions.

# Notes:

01 - The custard must reach 82°C (180°F) but shouldn't boil to prevent curdling.
02 - If custard sets too firm, loosen with vigorous whisking or blend slowly with an immersion blender.
03 - Can be used immediately as a filling or refrigerated to set for serving as a dessert.

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