Dish

Bavarian Cream

Bavarian Cream is made with milk, sugar, egg yolks, gelatin, and heavy cream. The ingredients are combined and cooked over low heat until the mixture thickens. The custard is then poured into a mold and chilled in the refrigerator until set. Before serving, the mold is dipped in hot water to loosen the custard and then inverted onto a serving plate. This dessert is rich and creamy with a smooth texture.

European cuisine› German cuisine

Dessert› Custard

Origins and history

Bavarian Cream originated in Bavaria, Germany and has been a traditional dessert in the region for centuries. It is often served during special occasions such as weddings and holidays.

Dietary considerations

Bavarian Cream is not suitable for those who are lactose intolerant or allergic to eggs. It is also high in fat and should be consumed in moderation.

Variations

Variations of Bavarian Cream include adding different flavors such as coffee or fruit puree to the custard. Some recipes also call for using whipped cream instead of heavy cream for a lighter texture.

Presentation and garnishing

When making Bavarian Cream, be sure to use a mold that is large enough to hold the custard. Allow the custard to chill in the refrigerator for at least 4 hours before serving for the best texture. To garnish, dust with cocoa powder or top with fresh berries.

Tips & Tricks

To ensure that the custard sets properly, be sure to use the correct amount of gelatin. If the custard is not setting, try increasing the amount of gelatin used.

Side-dishes

Bavarian Cream is typically served on its own, but it can be accompanied by fresh berries or a fruit compote. It is also delicious with a cup of coffee or a glass of sweet dessert wine.