Creme Anglaise–Based Bavarian Cream

Another popular way of preparing Bavarian cream, and one that is prevalent in professional pastry kitchens, is to make the filling using crème anglaise as the base. This makes particularly good sense if you already have crème anglaise on hand. Even if you do not, should you need both products, this method will save time. Further, the resulting Bavarian cream is richer, as it contains extra egg yolks and half-and-half rather than milk.