Bavarian Crème

Yummy Bavarian Creme

Bavarian Crème


  • 2 Tablespoons unflavored gelatin
  • 1/2 Cup cold water
  • 4 egg yolks
  • 1/2 Cup white sugar
  • 1 pinch salt
  • 2 Cups milk
  • 1 teaspoon vanilla extract
  • 2 Cups heavy cream


  1. 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.
  2. In a medium saucepan, bring the milk to a boil. Stir a small amount into the egg yolk mixture, then stir the egg yolk mixture into the hot milk until well blended. Whisk in the softened gelatin and vanilla. Run through a strainer, and allow to cool.
  3. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold into it. Refrigerate until ready to use. Makes 4 cups.

Comments (1)


Had a request for Bavarian Creme filling. I had all these ingredients so gave this recipe a try. Was nervous because it was runny when I first mixed it together, so glad I made it the night before because it was set by morning. Once again nervous that it wouldn't hold up as a cake filling. When they cut the cake, there was a nice layer of filling inside! The customer loved it and said that it was exactly what she was looking for, thank you!