Orange Bavarian Cream

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 1 recipe for English custard, prepared according to the preceding recipe
  • ¼ cup cold orange juice
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 2 tablespoons orange-flavored liqueur such as Cointreau or Grand Marnier
  • 1 cup heavy cream


  1. Before you start making the English custard there are a few things to do in advance: Place the orange juice in a small mixing bowl and set it aside. Have the envelope of gelatin nearby and ready to add to the orange juice. Do not add it until the last minute, however, or it will harden as it stands. Rinse out a 1-quart ring mold with cold water, empty it thoroughly but do not dry.

  2. Prepare the English custard as indicated in the preceding recipe. As soon as it is done remove it from the heat.

  3. Immediately empty the envelope of gelatin into the orange juice. Stir briefly with a rubber spatula. Let it stand a moment or two or until softened. When softened, scrape this into the hot custard with the spatula. Stir constantly until the gelatin is thoroughly dissolved and blended into the sauce. Pour the sauce into a mixing bowl. Stir in the orange-flavored liqueur and let the sauce cool almost to room temperature.

  4. Whip the cream until stiff. Add a third of it to the sauce and fold it over and under with a rubber spatula into the cream, down, around, and up. Add another third of cream, incorporate it in the same manner, then the final third. When this has been lightly blended into the sauce, pour the mixture into the rinsed-out mold. Carefully place the mold in the refrigerator and let stand for 4 hours or longer, or until the bavarian cream is thoroughly set.