Bavarian Cream


This Bavarian cream is from my great-grandmother's recipe book.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 hrs 30 mins
Total Time:
2 hrs
4 cups


  • ½ cup cold water

  • 2 tablespoons unflavored gelatin

  • 4 large egg yolks

  • ½ cup white sugar

  • 1 pinch salt

  • 2 cups milk

  • 1 teaspoon vanilla extract

  • 2 cups heavy cream


  1. Stir together cold water and gelatin in a small bowl; set aside to soften.

  2. Meanwhile, whisk together egg yolks, sugar, and salt in a medium bowl until smooth.

  3. Bring milk to a boil in a medium saucepan. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return mixture to the saucepan; cook and stir over medium heat until custard thickens slightly and coats the back of a spoon. Strain custard into a large bowl. Stir in softened gelatin and vanilla until gelatin is melted. Allow mixture to cool to room temperature.

  4. Whip heavy cream in a mixing bowl to medium stiffness. Fold into cooled custard and immediately pour into parfait glasses, molds, or onto cake layers before gelatin has time to set. Refrigerate for at least 1 hour before serving.

Nutrition Facts (per serving)

312 Calories
25g Fat
17g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 312
% Daily Value *
Total Fat 25g 33%
Saturated Fat 15g 77%
Cholesterol 189mg 63%
Sodium 52mg 2%
Total Carbohydrate 17g 6%
Total Sugars 16g
Protein 5g
Vitamin C 1mg 3%
Calcium 121mg 9%
Iron 0mg 2%
Potassium 146mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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