Recipe: Bavarian Cream

Recipe: Bavarian Cream

In honor of National Bavarian Cream Pie Day, we are sharing this easy Bavarian Cream recipe that can be used from anything from pies to donut, cake or cupcake fillings.

bavarian cream

Bavarian Cream

Prep time: 15 min | Cook time: 35 min | Yield: 6 servings

Ingredients:

  • 1 vanilla bean
  • 1 1/4 cups heavy cream
  • 1 tablespoon powdered gelatin
  • 3 tablespoons milk
  • 1/4 cup sugar
  • 5 egg yolks
  • 1 1/4 cups whipped cream
  • 6 sliced strawberries

Directions:

Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.

Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.

Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.

Place bowl in ice bath and stir until at room temperature.

Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

 

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.