Description
This smooth and creamy Bavarian cream filling is light yet rich, combining silky custard with airy whipped cream. Perfect for cakes, pastries, or served on its own as an elegant dessert.
Ingredients
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped to soft peaks
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to soften.
- In a medium saucepan, whisk together the egg yolks and sugar until well combined. Gradually stir in the milk.
- Cook the mixture over medium heat, stirring constantly, until it thickens slightly. Do not let it boil. Remove from heat.
- Stir in the softened gelatin until fully dissolved, then add the vanilla extract. Allow the custard to cool to room temperature.
- Once cooled, gently fold the whipped cream into the custard until smooth and fully combined.
- Use immediately as a filling for cakes or pastries, or serve as a dessert. Refrigerate any unused portion.
Notes
- Make sure the custard does not boil to prevent curdling.
- For best texture, fold the whipped cream gently to maintain airiness.
- Chill for 1–2 hours for a firmer set if using as a stand-alone dessert.
- Store covered in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg
