Dulce de Leche Bavarian Cream

Ingredients

While the original Argentinian dulce de leche is typically enjoyed as a spread or filling, this adaptation transforms it into a Bavarian cream dessert. The Bavarian version incorporates the traditional techniques and ingredients of Bavarian cuisine, resulting in a creamy and luxurious dessert with a distinct Bavarian twist. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) heavy cream 2 cups (470ml) heavy cream
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120g) dulce de leche 1/2 cup (120g) dulce de leche
• 2 1/2 teaspoons gelatin 2 1/2 teaspoons gelatin
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• Whipped cream and caramel sauce for garnish (optional) Whipped cream and caramel sauce for garnish (optional)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 32g (20g saturated)
• Carbohydrates: 30g (28g sugars)
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until the mixture reaches a simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
3. 3.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
4. 4.
   In a small bowl, mix the gelatin with cold water and let it bloom for 5 minutes.
5. 5.
   Remove the saucepan from heat and stir in the vanilla extract and dulce de leche until well combined.
6. 6.
   Microwave the bloomed gelatin for a few seconds until it melts completely. Stir the melted gelatin into the cream mixture until smooth.
7. 7.
   Strain the mixture through a fine-mesh sieve to remove any lumps.
8. 8.
   Pour the Bavarian cream into individual serving dishes or a large serving bowl. Refrigerate for at least 4 hours, or until set.
9. 9.
   Serve chilled, garnished with whipped cream and drizzled with caramel sauce if desired.

Treat your ingredients with care...

• Gelatin — Make sure to follow the instructions on the packaging for blooming and melting the gelatin. Be careful not to overheat it, as it can lose its thickening properties.

Tips & Tricks

• For a stronger dulce de leche flavor, you can increase the amount to 3/4 cup (180g).
• To achieve a smoother texture, strain the mixture twice before refrigerating.
• Serve the Bavarian cream with a sprinkle of crushed nuts or a dusting of cocoa powder for added flavor and visual appeal.
• If you prefer a lighter version, you can substitute half of the heavy cream with whipped cream.
• Experiment with different toppings such as fresh berries or chocolate shavings to enhance the presentation.

Serving advice

Serve the Dulce de Leche Bavarian Cream chilled in individual dessert glasses or bowls. For an elegant touch, garnish each serving with a dollop of whipped cream and a drizzle of caramel sauce. This creamy and indulgent dessert is best enjoyed with a spoon to savor every luscious bite.

Presentation advice

To elevate the presentation of the Dulce de Leche Bavarian Cream, consider serving it in glass dessert cups or ramekins. Layer the cream with a thin spread of dulce de leche in between for an eye-catching effect. Finish with a decorative swirl of whipped cream and a drizzle of caramel sauce on top.