Bavarian Cream

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	4 hrs
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Heat the milk and vanilla pulp with the pod in a saucepan.
Soak the gelatine in cold water. Mix the egg yolks and sugar until creamy, stir the hot milk (without the vanilla pod) into the egg yolk mixture. Stir everything over the hot water bath until creamy (do not beat, no air should be stirred in!), Until you can peel off the mass to the rose (you can see on the wooden spoon). Squeeze out the gelatine and dissolve it in the warm cream, stirring constantly, then stir everything cold over a cold water bath.
Whip the cream until stiff and fold it into the cream just before it gels. Rinse out a mold and pour in the cream.
Chill the mixture in the refrigerator for at least 2-3 hours
Tip: It goes well with fruit sauces or all kinds of compotes!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.