Name: Classic Bavarian Cream
Yield: Yield: 2 quarts (1 L 920 ml)
Cuisine: United States
Ingredients: 8 ounces (225 g) granulated sugar; 2 tablespoons (18 g) unflavored gelatin powder; 2 cups (480 ml) heavy cream; 2 cups (480 ml) whole milk; 1 vanilla bean; 1 teaspoon (5 ml) vanilla extract; ½ cup (120 ml) cold water; 8 egg yolks (⅔ cup/160 ml)

Preparation info

Yield:
2 quarts

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 egg yolks (⅔ cup/160 ml)
8 ounces (

Method

Whip the egg yolks and sugar until light and fluffy.
Sprinkle the gelatin over the cold water and set aside to soften.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring the milk to the scalding point. Gradually pour the hot milk, including the vanilla bean pods, into the yolk mixture while