Bavarian Cream

Recipe View 5 mins Bloom the Gelatin: In a small bowl, combine the cold water and gelatin. Stir gently and let it stand for 5-10 minutes to soften. (Time: 5-10 minutes)

Recipe View 2 mins Prepare the Custard Base: In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and smooth. (Time: 2-3 minutes)

Recipe View 5 mins Infuse the Milk: In a medium saucepan, bring the milk to a simmer over medium heat. Do not boil. (Time: 5-7 minutes)

Recipe View 5 mins Temper and Cook the Custard: Gradually pour the hot milk into the yolk mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. Be patient and keep stirring to prevent scorching. (Time: 5-8 minutes)

Recipe View 2 mins Strain and Infuse: Strain the custard through a fine-mesh sieve into a large bowl to remove any lumps. Stir in the bloomed gelatin and vanilla extract until the gelatin is completely dissolved. (Time: 2-3 minutes)

Recipe View 20 mins Cool to Room Temperature: Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. You can speed this up by placing the bowl in an ice bath. (Time: 20-30 minutes)

Recipe View 3 mins Whip the Cream: In a separate bowl, whip the heavy cream to medium-stiff peaks. Be careful not to overwhip. (Time: 3-5 minutes)

Recipe View 5 mins Fold and Chill: Gently fold the whipped cream into the cooled custard until just combined. Do not overmix. Immediately pour the Bavarian cream into individual serving glasses, molds, or use as a filling for cakes. (Time: 5 minutes)

Recipe View 2 hrs Refrigerate: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the Bavarian cream to set completely. (Time: 2+ hours)