Caramel Bavarian Cream

This is caramel-flavored crème anglaise bound by gelatin and lightened with very softly whipped cream.

It is used in Caramel Carousel.


  • 25 (50 grams) small sugar cubes
  • ½ cup (4 ounces) heavy cream
  • 1 cup (8 ounces) milk
  • 3 tablespoons water
  • 2 teaspoons gelatin
  • 1 cup (8 ounces) heavy cream
  • 3 egg yolks

Cooking Equipment

3-cup copper sugar pot or comparable-size heavy-bottomed saucepan, mercury candy thermometer


Ingredient Preparations

Place the sugar cubes into a 3-cup copper sugar pot or comparable-size heavy-bottomed saucepan and melt them over medium-low heat. At the same time, pour the ½ cup heavy cream into a small saucepan and warm it over low heat.

When the sugar is melted, raise the heat to caramelize it. Swirl the pan from time to time to distribute the heat evenly. (You want the sugar to color darker than usual so that its flavor will carry through the other ingredients.) When the sugar is a dark amber color, remove it from the heat. Pour the warm heavy cream, all at once, into the pan. (Careful, it will bubble up.) Begin stirring the mixture right away with a wooden spoon. If some of the sugar hardens, put the mixture over very low heat, and stir it occasionally until it melts into the cream. Then pour this into a liquid cup measure and add enough milk to make cups.

Pour the water in a small bowl, sprinkle the gelatin over it and set aside until softened.

Pour the 1 cup heavy cream into a deep -quart mixing bowl, and whip it until it clings softly to the beaters and is thick enough to create swirls in the bowl but liquid enough to move if the bowl is tilted (Chantilly Stage). Refrigerate until ready to use.

Making the Crème Anglaise

Rest a sieve on top of a -quart mixing bowl to strain the filling after it has been cooked.

Place the egg yolks in a -quart heavy-bottomed saucepan and whisk to combine. Add the cups caramel-flavored milk and whisk to blend. Place over medium heat and stir constantly over the entire bottom with a wooden spoon until the mixture registers 165 to 170 degrees on the candy thermometer and is thick enough to coat the back of the spoon.

Finishing the Bavarian Cream

Immediately remove from the heat and pour the cream through the sieve into the mixing bowl. Stir in the softened gelatin until dissolved and set over a large bowl-filled with ice water. Stir the mixture occasionally to prevent it from sticking to the cold sides of the bowl and to redistribute the temperature. When it is syrupy and cooler than room temperature (about 9 minutes), fold in the chilled, lightly whipped cream with a rubber spatula.

Pour into a container or cake-lined pan and refrigerate at least 4 hours or until cold and set.