Delightful Vanilla Bavarian Cream (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup (240 ml) whole milk, not skim
02 -
A vanilla bean (or 1 1/2 teaspoons of vanilla paste)
03 -
4 egg yolks, large and at room temperature (about 75 grams)
04 -
1/4 cup (50 g) of superfine/caster sugar
05 -
1 1/2 teaspoons (6 g) powdered gelatin mixed with a tablespoon of cold water
06 -
1 cup (240 ml) heavy cream with at least 30% fat
# Instructions:
01 -
Pour the milk into a medium pot and heat it with the vanilla bean (split down the middle) and seeds until you see steam rising, but don't let it boil. Turn the heat off, cover it, and let sit for 10 to 20 minutes to soak up the vanilla flavor.
02 -
In a heat-safe bowl, whisk the yolks and sugar together until blended.
03 -
Gently whisk the warm milk into your egg mixture, a little at a time, so you don't scramble the eggs. Transfer it all back to the pot and cook over a low flame for 5 to 10 minutes, stirring constantly, until thicker.
04 -
Combine the gelatin and cold water until it forms a paste. Whisk this into the warm custard until it's fully melted.
05 -
Pour the custard into a clean bowl, press plastic wrap directly on its surface, and pop it in the fridge for 30 minutes to an hour until it cools down to room temp.
06 -
Beat the heavy cream into firm peaks. Loosen up the cooled custard by giving it a quick whisk, then slowly fold the whipped cream in 3 or 4 parts until blended.
# Notes:
01 -
Be sure the custard reaches 180°F (82°C), but never let it boil, or it might curdle.
02 -
If the custard is too stiff, give it a strong whisk or carefully blend it with an immersion blender.
03 -
You can use this cream right away as a filling or let it firm up in the fridge to serve as a standalone dessert.