A classic and luxurious dessert, Authentic Bavarian Cream is known for its velvety texture and rich vanilla flavor, perfect for any occasion.

Scale

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

6 large egg yolks

1 vanilla bean or 2 teaspoons vanilla extract

2 tablespoons unflavored gelatin

Prepare the Gelatin: Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
Heat the Milk and Sugar: Combine milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves.
Whisk in Egg Yolks: In a bowl, whisk yolks and gradually add hot milk mixture to temper them.
Combine and Thicken: Pour the yolk mixture back into the saucepan and cook until thickened.
Add the Gelatin: Stir in bloomed gelatin and vanilla until fully dissolved.
Chill: Cool the mixture to room temperature, then fold in the heavy cream. Pour into molds and refrigerate for 4-6 hours or overnight.
Serve: Unmold and serve with garnishes like fruits or chocolate sauce.

For a lighter version, substitute with low-fat milk and half-and-half. Store leftovers in the refrigerator for up to 3 days.

Keywords: Bavarian Cream, dessert, custard, vanilla, creamy