Bavarian cream


Bavarian cram is a sweet custard type dessert, usually served with fruit sauce. It is light and delicious.


1 1⁄5 c cream (whipping cream, or heavy cream with more than 30% fat)
3 egg yolk (medium sized, organic eggs)
2 lf gelatin
2 vanilla (whole pods, or 2 t vanilla sugar)
2 T liquor (Cointreau, Grand Marnier or flavored liquor)


  1. Place the gelatin leaves in a bowl with cold water and soak for 10 minutes. Open the vanilla pod and scrape out the seeds.
  2. Whip the cream in a bowl until it starts to thicken. Whisk the egg yolks, icing sugar and the vanilla seeds or vanilla sugar until the mixture is light and creamy.
  3. Gently heat the Cointreau. Drain the gelatin leaves and dissolve in the Cointreau. Stir this mixture  together with 1/3 of the whipped cream into the  egg yolk cream. Then fold the rest of the whipped cream carefully in.
  4. Pour the Bavarian Creme in 4 molds, cover with cling film and set in the fridge for at least 2 hours or overnight.


Fruit sauce

With a hand blender, whizz 1 pound fruit, washed and peeled if necessary, 3 tablespoons icing sugar, or to taste, and 1 tablespoon lemon juice to a puree.

4 servings
Preparation time
Cooking time
Total time
20 minutes