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A close-up shot of a classic Bavarian cream dessert in a clear glass dish, featuring ivory cream and three raspberries. (Bavarian Cream Recipe)

Bavarian Cream Recipe: The Ultimate Velvety Vanilla Dessert

A classic, sophisticated Bavarian Cream Recipe featuring a chilled ivory vanilla custard base, lightened with whipped cream and garnished with fresh red raspberries and mint for a professional, Pinterest-perfect finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 6 people
Course: Desserts
Cuisine: French, German
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp (7g) Unflavored Gelatin 1 envelope
  • 3 tbsp (45ml) Cold Water for blooming gelatin
  • 1 cup (240ml) Whole Milk
  • 1/2 cup (100g) Granulated Sugar divided
  • 4 large Egg Yolks room temperature
  • 1 tsp (5ml) Vanilla Extract or 1 vanilla bean
  • 1.5 cups (360ml) Heavy Cream chilled
  • 18 count Fresh Red Raspberries 3 per serving
  • 6 sprigs Fresh Green Mint

Equipment

  • 1 Medium Saucepan
  • 1 Whisk
  • 6 Clear glass dessert bowls
  • 1 Fine-mesh Sieve

Method
 

Prepare the Base
  1. Sprinkle gelatin over cold water and let sit for 5-10 minutes until softened.
  2. Heat milk and half the sugar in a saucepan until scalding. Whisk yolks and remaining sugar until pale.
  3. Slowly whisk hot milk into yolks, return to pan, and cook until custard coats a spoon (nappe stage). Stir in gelatin.
Cool and Finish
  1. Strain custard and stir over an ice bath until thickened but not set.
  2. Whip heavy cream to soft peaks and gently fold into the thickened custard base.
  3. Pour into clear glass bowls and chill for 4 hours. Top with 3 raspberries and a mint sprig before serving.

Notes

Use an ice bath for faster cooling but don't let it clump.
Always strain the custard for the smoothest ivory texture.