Light Vanilla Bavarian Cream (Print Version)
# Ingredients:
→ Main Ingredients
01 -
240 ml (1 cup) whole milk/full fat milk
02 -
1 vanilla pod or 1 1/2 teaspoons vanilla extract
03 -
4 big egg yolks at room temp (roughly 75g)
04 -
50 g (1/4 cup) fine sugar
05 -
6 g (1 1/2 teaspoons) gelatin powder with 1 tablespoon cold water
06 -
240 ml (1 cup) whipping cream (at least 30% fat)
# Instructions:
01 -
Warm milk in a mid-sized pot with split vanilla pod and scraped seeds until bubbling. Remove from heat, put the lid on, and steep for 10-20 minutes.
02 -
Beat egg yolks with sugar in a heat-safe bowl until they're well combined.
03 -
Pour the warm milk into the egg mix gradually while stirring. Put everything back in the pot and cook gently for 5-10 minutes till it thickens up.
04 -
Blend gelatin powder with cold water to make a thick paste. Stir into the warm base until it's fully melted in.
05 -
Pour base into a fresh bowl, place plastic wrap touching the surface, and cool in the fridge for 30-60 minutes until it hits room temp.
06 -
Beat cream until firm peaks form. Gently stir the cooled base, then carefully fold in your whipped cream bit by bit in 3-4 stages.
# Notes:
01 -
Your base should hit 82°C (180°F) but don't let it boil or it'll turn lumpy.
02 -
If the mix gets too stiff, whisk it hard or use a stick blender on low to smooth it out.
03 -
You can use it right away as filling or chill it to serve as a standalone treat.