William Curley, Suzue Curley

Classic Bavaroise

Preparation info
  • Makes

    1.1 kg

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Originally bavaroise was not a dessert but a drink. It was created in the middle of the 18th century in Paris and named in honour of the Princess of Bavaria who favoured a sweet tea drink, that has eventually evolved into this crème.

Ingredients

  • 500 ml (18 fl oz/generous 2 cups) milk
  • 1

Method

  • Put the milk in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the pan and drop in the split pod (bean) too. Bring to the boil.
  • In a mixing bowl, whisk together the egg yolks and sugar until they are well combined and light in colour.
  • Pour half the boiled liquid onto the egg mixture and mix well. (1)