Bavarian Cream

Preparation info

  • Serves


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

I am always surprised by the indiscriminate use of flavorings, particularly vanilla extract, in modern dessert recipes. I love the taste of vanilla, but I find that it loses both itself and other flavors when used without discretion. It marries well with chocolate and complements most fruits, but it has no business in banana or Persimmon Bread. It is best when it’s the featured flavor. With her recipe for Bavarian Cream, Sarah Rutledge noted:

“When to be flavored wi