Caramel Bavarian Cream

Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

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)


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