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–+ servings
Finished Bavarian Cream Recipe dessert – A molded custard topped with strawberry sauce, fresh strawberries, and a mint leaf on a white plate.

Bavarian Cream Recipe

This easy Bavarian Cream recipe transforms simple ingredients into a luxurious, mousse-like dessert that feels restaurant-quality. With its light custard base and whipped cream folded in, it’s perfect for dinner parties, family gatherings, or make-ahead entertaining, and can be customized with seasonal fruits, chocolate, or flavor twists.
5 from 1 vote
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Course: Dessert
Cuisine: European, French
Keyword: Bavarian cream filling, Bavarian cream recipe easy, Bavarian Cream recipe with cornstarch, Bavarian cream recipe without gelatin, Bavarian custard recipe, Best Bavarian cream recipe, Vanilla Bavarian cream recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8
Calories: 280kcal
Cost: $8

Equipment

  • 1 Saucepan (Medium, heavy-bottomed)
  • 1 Whisk (For tempering eggs and sugar)
  • 1 Fine mesh strainer (Removes lumps for silky custard)
  • 1 Electric mixer (Hand or stand mixer works)
  • 1 Thermometer (Instant-read for custard temperature)
  • 1 Mixing bowls (Various sizes, for prep and folding)

Ingredients

  • 4 yolks Egg Yolks
  • ½ cup Sugar - granulated
  • 1 cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Gelatin - unflavored bloomed in 3 tablespoon cold water
  • 1 cup Heavy Cream - for whipping
  • 2 tablespoon Powdered Sugar
  • Salt - Pinch

Optional Enhancements

  • 2 tablespoon Berry Purée
  • 1 teaspoon Vanilla Bean Paste
  • 1 teaspoon Lemon Zest - fresh
  • ½ teaspoon Almond Extract

Instructions

  • Bloom gelatin in cold water, separate eggs, and measure ingredients.
    Whisking egg yolks with sugar – A spoon adds powdered sugar into a bowl with egg yolks, preparing to whisk them together.
  • Heat milk gently, whisk yolks with sugar, temper with milk, and cook until it coats a spoon.
    Straining custard base – A fine mesh sieve strains creamy custard into a saucepan to remove lumps.
  • Strain custard, whisk in bloomed gelatin and vanilla, then cool to room temperature.
    Cooking custard on stove – A saucepan of custard is whisked over low heat on a gas burner until thickened.
  • Whip cream to soft peaks, then gently fold into cooled custard.
    Pouring custard into cups – A creamy custard mixture is being poured into ceramic serving cups on a wooden board.
  • Pour into serving glasses, chill until set, and garnish before serving.
    Finished Bavarian Cream Recipe dessert – A molded custard topped with strawberry sauce, fresh strawberries, and a mint leaf on a white plate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 280kcal (14%) | Carbohydrates: 24g (8%) | Protein: 6g (12%) | Fat: 18g (28%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 170mg (57%) | Sodium: 45mg (2%) | Potassium: 130mg (4%) | Sugar: 20g (22%) | Vitamin A: 800IU (16%) | Vitamin C: 1mg (1%) | Calcium: 80mg (8%) | Iron: 0.5mg (3%)
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