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Extreme macro close-up of smooth Bavarian cream with visible vanilla bean specks and a glossy sheen. (Bavarian Cream Recipe)

Bavarian Cream Recipe: The Ultimate Velvety Vanilla Bean Custard

This Bavarian Cream Recipe delivers a silky, ivory-colored dessert flecked with real vanilla bean. Perfect for elegant entertaining, this light yet rich custard features a glossy sheen and a melt-in-your-mouth velvety texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Desserts
Cuisine: French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Bavarian Cream Components
  • 250 ml Whole Milk 1 cup
  • 3 large Egg Yolks Room temperature
  • 50 g Granulated Sugar 1/4 cup
  • 1 whole Vanilla Bean Pod Scraped seeds and pod
  • 7 g Gelatin Powder 1 sachet
  • 30 ml Cold Water 2 tbsp for blooming
  • 250 ml Heavy Whipping Cream 1 cup, chilled

Equipment

  • 1 Medium Saucepan For infusing milk
  • 1 Fine-mesh Sieve To ensure ultimate smoothness
  • 1 Whisk

Method
 

Preparation
  1. Sprinkle gelatin over cold water and let sit for 5-10 minutes until hydrated.
  2. Heat milk with vanilla bean seeds and pod in a saucepan until simmering. Remove pod.
The Custard
  1. Whisk yolks and sugar. Slowly add hot milk to yolks, then return to heat and cook until thickened.
  2. Whisk bloomed gelatin into the warm custard and strain through a fine sieve.
Finishing
  1. Whip heavy cream to soft peaks. Gently fold into the cooled custard until smooth.
  2. Pour into bowls and chill for at least 4 hours before serving.

Notes

Ensure the custard is cool but not set before folding in the cream.
Use real vanilla beans for the best visual specks.