Bavarian Cream Recipe
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5 from 1 vote

Bavarian Cream Recipe

Bavarian Cream is a French haute cuisine dessert. Nobody knows exactly where the name came from, but what we know is that it's super delicious! The cream dessert is prepared with simple pantry ingredients and is cooked on super slow heat over a hot double boiler (water bath/bain marie).
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: French
Keyword: bavarian cream, haute cuisine
Servings: 6 molds
Calories: 278kcal
Author: Helene D'Souza


  • 3 Egg Yolks
  • 3 Tablespoon Powdered Sugar
  • few drops Vanilla Aroma Extract or Vanilla Bean paste
  • 1 Cup Milk
  • 3 sheets Gelatin or 1 Tablespoon powdered
  • 1 1/2 cup Whipping Cream


  • Separate the yolks from the egg whites. Use the whites for another recipe.
  • Add the sugar to the yolks and beat until the mixture turns lighter in color, kind of beige.
  • Throw in the vanilla aroma essence and mix it all well.
  • Prepare a hot water bath (aka double boiler/bain marie).
  • Heat up the yolk mixture and pour in the milk.
  • Mix it all well and use a whisk at this point. Control the heat while whisking continuously. You need to get the heat slowly but steadily to about 84 Celsius/ 183 Fahrenheit.
  • In the meanwhile keep the gelatin to soak in cold water.
  • Once the gelatin is soft remove the water from it and pour some of the hot yolk mixtures onto the gelatin. The gelatin will melt and mix into the yolk mass. Pour this now into the whole yolk mass and mix it in.
  • In another bowl pour in the whipping cream and whip it to a stiff airy cream.
  • Take the yolk mass and whisk it into the whipping cream until completely incorporated.
  • Keep your molds ready and fill them with the mass.
  • Store the molds with the Bavarian cream in the fridge so that it cools and gets firm. Wait for 10 hours before taking out the molds.
  • You can serve the bavarian cream in the molds or you can turn it upside down on a plate, for that keep the mold with the cream in a warm water bath so that it loosens and comes out.
  • See further serving suggestions in the post.



  1. The yolk+sugar+milk mixture has to heat up slowly so that the yolk can bind. That is why you use a hot water bath. Keep an eye on the temperature. You have to use a thermometer.
  2. Servings size equals one mold


Serving: 68g | Calories: 278kcal | Carbohydrates: 8g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 183mg | Sodium: 46mg | Potassium: 108mg | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 0.3mg