Easy Bavarian Cream Recipes

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BAVARIAN CREAM



Bavarian Cream image

Bavarian Cream taken from my Great-Grandmother's recipe book.

Provided by CAROL_67

Categories     Desserts     Frostings and Icings

Time 2h5m

Yield 8

Number Of Ingredients 8

2 tablespoons unflavored gelatin
½ cup cold water
4 egg yolks
½ cup white sugar
1 pinch salt
2 cups milk
1 teaspoon vanilla extract
2 cups heavy cream

Steps:

  • In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
  • In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
  • Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
  • When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g

EASY BAVARIAN CREAM



Easy Bavarian Cream image

A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.

Provided by mandabears

Categories     Dessert

Time 2h5m

Yield 1 cake

Number Of Ingredients 4

8 ounces cream cheese, softened
2 (3 1/2 ounce) packages instant pudding mix
3/4 cup milk
12 ounces Cool Whip, thawed

Steps:

  • Mix together cream cheese and dry pudding mix.
  • Slow beat in milk.
  • Fold in Cool Whip.

Nutrition Facts : Calories 2702.9, Fat 171.8, SaturatedFat 122.9, Cholesterol 275.5, Sodium 3682.2, Carbohydrate 275.3, Sugar 264.8, Protein 23.7

BAVARIAN CREAM



Bavarian Cream image

Make and share this Bavarian Cream recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1/3 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups milk
1 egg, beaten
1 teaspoon vanilla
1/2 cup heavy cream, whipped

Steps:

  • Combine sugar, flour, cornstarch and salt. Gradually stir in milk.
  • On med-high heat (turning down to med, if necessary), cook and stir until mixture thickens and boils.
  • Cook and stir 2-3 minute.
  • Stir a little of the hot mixture into egg yolk.
  • Stir egg mixture into the rest of the hot mixture and bring it just to boiling.
  • STIRRING CONSTANTLY.
  • Add vanilla.
  • cover entire surface with plastic wrap or waxed paper.
  • Cool.
  • beat smooth.
  • Fold in whipped cream.

VANILLA BAVARIAN CREAM PIE



Vanilla Bavarian Cream Pie image

This pie is a delicate taste treat delight! Also good served with sliced strawberries.

Provided by ETHELMERTZ

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 8

Number Of Ingredients 10

1 ½ (.25 ounce) packages unflavored gelatin
8 tablespoons cold water
9 tablespoons white sugar
2 ¼ tablespoons cornstarch
2 eggs
1 ½ cups milk
¾ cup vanilla ice cream
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 (9 inch) pie crust, baked

Steps:

  • Soften gelatin in cold water. Scald the milk.
  • In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
  • Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
  • Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 30.8 g, Cholesterol 137.1 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 17.2 g, Sodium 173.9 mg, Sugar 19.7 g

BAVARIAN CREAM



Bavarian Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 vanilla bean
1 1/4 cups heavy cream
1 tablespoon powdered gelatin
3 tablespoons milk
1/4 cup sugar
5 egg yolks
1 1/4 cups whipped cream
6 sliced strawberries

Steps:

  • Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
  • Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
  • Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
  • Place bowl in ice bath and stir until at room temperature.
  • Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

BASIC BAVARIAN CREAM



Basic Bavarian Cream image

Whip up Basic Bavarian Cream for a tasty dessert or side dish. All you need to make Basic Bavarian Cream is water, whipped topping and fruity gelatin.

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Yield 6 servings, about 1/2 cup each

Number Of Ingredients 4

1 cup boiling water
1 pkg. (4-serving size) JELL-O Gelatin, any flavor
1 cup cold water
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping

Steps:

  • Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping. Pour into 4-cup mold or individual molds sprayed with cooking spray.
  • Refrigerate 4 hours or until firm.
  • Unmold dessert onto serving plate. Garnish with 1/4 cup each additional whipped topping and fresh raspberries, if desired. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 16 g, Protein 1 g

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