Bavarian Vanilla Cream
Submitted by kimba
Classic German Bavarian vanilla cream (Bayerische Creme) with egg custard, vanilla ice cream, and whipped cream set in a mold. A rich, silky no-bake dessert garnished with fresh fruit.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the real deal Bayerische Creme, the granddaddy of all molded cream desserts.
A proper egg custard gets enriched with vanilla ice cream (the clever shortcut that boosts both flavor and creaminess), then set with gelatin and folded with billowy whipped cream.
The result is impossibly smooth, barely sweet, and trembles just right when you tap the plate.
Unmold it onto a platter, surround it with fresh seasonal fruit, and watch it disappear.
Pro Tips
- Cook the custard gently over medium heat and pull it the moment it coats the back of a spoon; overcooking gives you scrambled eggs
- Add the gelatin and ice cream while the custard is still hot so everything melts and blends seamlessly
- Let the mixture cool until slightly thickened before folding in whipped cream; too warm and the cream deflates
- Dip the mold briefly in warm water before inverting to release the cream cleanly without tearing
Ingredients
Directions
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely.
Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold.
Chill until set. Unmold carefully and serve with a garnish of fresh fruits.
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