Bavarian Cream Without Whipping Cream: A Quick Guide

Bavarian cream is a delicious dessert that can be served in many ways, including in stemmed wine glasses, set in a mold, or used as a filling for pastries, cakes, and desserts. While traditional Bavarian cream is made with heavy whipping cream, it is possible to make a similar dessert without it. One alternative is to make a pastry cream or diplomat cream, which is thicker and more stable than Bavarian cream and is often used as a filling for pastries. Another option is to make a vanilla custard, which can be made with milk instead of cream and can be lightened with a small amount of whipped cream to create a texture similar to Bavarian cream.

Using milk, not whipping cream

Bavarian cream is a dessert that is often served chilled and can be eaten plain or topped with fruit, chocolate sauce, or whipped cream. It is made with milk, eggs, sugar, and gelatin, and sometimes vanilla or other flavourings.

To make Bavarian cream without whipping cream, you can substitute milk for the cream. Here is a recipe that yields 8 servings:

Ingredients:

• 2 tablespoons unflavored gelatin
• 1 teaspoon vanilla extract
• 2 cups milk
• 2 egg yolks
• 1/4 cup sugar
• A pinch of salt

Method:

• Stir together cold water and gelatin in a small bowl and set aside to soften.
• Whisk together egg yolks, sugar, and salt in a medium bowl until smooth.
• Bring milk to a boil in a medium saucepan.
• Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon.
• Strain the custard into a large bowl and stir in the softened gelatin and vanilla until the gelatin is melted.
• Allow the mixture to cool to room temperature.
• Pour the mixture into parfait glasses, moulds, or onto cake layers and refrigerate for at least 1 hour before serving.

Tips:

• You can use whole milk, or 1%, 2%, or skim milk.
• For a stronger vanilla flavour, use fresh vanilla beans instead of vanilla extract.
• If you prefer your dessert sweeter, add more sugar to the recipe.
• Make sure to stir the mixture constantly while cooking to prevent the eggs from scrambling or the mixture from burning.
• Allow the mixture to cool completely before refrigerating.

Adding vanilla

Choosing the Right Type of Vanilla

The type of vanilla you choose can significantly impact the flavour and quality of your Bavarian cream. There are three main types of vanilla that you can use:

• Vanilla Beans: Using fresh vanilla beans will give you the purest and most intense vanilla flavour. To use vanilla beans, you will need to split the bean lengthwise and scrape out the tiny seeds inside. Both the seeds and the pod can be used to infuse your cream with a rich, aromatic flavour.
• Vanilla Extract: Vanilla extract is a convenient and widely available alternative to vanilla beans. It is made by infusing alcohol with real vanilla beans, resulting in a concentrated liquid that is easy to use. Look for pure vanilla extract to ensure the best flavour.
• Vanilla Bean Paste: Vanilla bean paste is a thick, sticky substance that contains vanilla bean seeds suspended in a syrup-like liquid. It offers a similar convenience to vanilla extract while also providing the visual appeal of real vanilla seeds.

Once you have chosen your type of vanilla, it's time to add it to your custard base. Here's a step-by-step guide:

• If using vanilla beans, split the bean and scrape out the seeds. Add the seeds and pod to your milk in a saucepan.
• Heat the milk and vanilla mixture over low to medium heat. Do not let it boil, but scald the milk by bringing it to a temperature of around 180°F. This process infuses the milk with the flavour of vanilla.
• In a separate bowl, combine your eggs, sugar, and other dry ingredients. Whisk them together until they are well combined and smooth.
• Slowly pour a small amount of the scalded milk into the egg mixture, whisking constantly to temper the eggs and prevent them from scrambling.
• Continue whisking as you gradually add the rest of the milk to the egg mixture.
• At this point, if you have used a vanilla bean pod, remove it from the mixture. Use a knife to scrape out any remaining seeds and bean paste, and add them back into the custard.
• Return the saucepan to the stove and continue cooking over low to medium heat, stirring constantly.
• The custard will begin to thicken, and you will know it is ready when it easily coats the back of a spoon. This is called the "nappe" stage.
• Once your custard has reached the desired thickness, remove it from the heat.
• If using vanilla extract or vanilla bean paste, now is the time to add it to the custard. Stir it in gently until it is well combined.

Allowing the Custard to Cool and Mature

After adding the vanilla and cooking your custard to the perfect consistency, it's important to let it cool and mature:

• Remove the custard from the heat and strain it into a clean bowl. This step ensures a smooth, velvety texture by removing any undissolved gelatin or curdled egg.
• Cover the bowl with cling wrap, making sure the plastic touches the surface of the custard to prevent a skin from forming.
• Allow the custard to cool to room temperature. You can speed up this process by placing it in the refrigerator, but make sure it doesn't get too cold.
• As the custard cools, its flavour will continue to develop and mature. This process is essential to achieving the perfect vanilla flavour in your Bavarian cream.

By following these steps and choosing the right type of vanilla, you will be able to create a delicious and aromatic Bavarian cream that will impress your taste buds and those of your guests. Remember, the quality of your ingredients, including vanilla, plays a crucial role in the final outcome, so always opt for the best available options.

Combining with egg yolks

In a separate bowl, whisk together the egg yolks. If you are using a recipe that calls for sugar, add this to the yolks now and whisk until smooth.

Next, you will need to temper the eggs. This is done by slowly pouring a small amount of the hot milk mixture into the bowl with the egg yolks (and sugar, if using) while whisking continuously. This will prevent the eggs from scrambling. Once combined, pour the egg mixture into the saucepan with the remaining milk.

Return the saucepan to the stove and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. This will take around 5-10 minutes. Be careful not to let the mixture boil, as this can cause the eggs to curdle.

Once the custard has thickened, remove it from the heat and stir in the gelatin mixture (if using gelatin in your recipe). Whisk until the gelatin is fully dissolved, then transfer the custard to a large bowl and let it cool.

Using gelatin

Gelatin is a thickening agent that gives bavarian cream its structure and distinctive silky, smooth texture. It is added to the custard base, which typically includes milk, eggs, and sugar, and sometimes corn starch. Here is a step-by-step guide on how to make bavarian cream using gelatin:

Step 1: Prepare the Gelatin

In a small bowl, sprinkle gelatin powder over cold water and let it sit for about 5 minutes to bloom. This process is crucial as it allows the gelatin to absorb the water and soften, ensuring it will dissolve properly in the custard. The amount of gelatin used can be adjusted to achieve the desired firmness. For a firmer cream, you can increase the quantity of gelatin by about a third.

Step 2: Create the Custard Base

In a separate bowl, combine egg yolks and sugar, whisking until the mixture becomes pale and frothy. You can also add a pinch of salt to enhance the flavour. In a saucepan, gently heat milk and vanilla, bringing it to a gentle boil. Then, slowly add the heated milk to the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Continue whisking the mixture over low heat until it thickens and coats the back of a spoon.

Step 3: Combine Gelatin and Custard

With the custard still warm, add the bloomed gelatin and stir until it is completely dissolved. This step is crucial, as it ensures that the gelatin is evenly distributed and prevents clumping when the cream sets.

Step 4: Cool the Custard

Transfer the custard mixture to a clean bowl and let it cool to room temperature. Covering the bowl with plastic wrap, ensuring it touches the surface of the custard, can help prevent a skin from forming. This cooling step is essential, as you want to avoid melting the whipped cream when combining it with the custard.

Step 5: Whip the Cream

While the custard is cooling, prepare the whipped cream by whipping heavy cream until it forms soft peaks. You can use a stand mixer or an electric hand mixer for this step. The whipped cream will add a light and airy texture to the bavarian cream.

Step 6: Combine the Whipped Cream and Custard

Once the custard has cooled to room temperature, gently fold in the whipped cream. This step should be done carefully to maintain as much volume as possible.

Step 7: Chill and Set

Transfer the bavarian cream mixture to individual serving cups, ramekins, or moulds. Cover the containers and refrigerate for at least 4 hours, but preferably overnight, to allow the gelatin to set completely. The bavarian cream is now ready to be served or used as a filling in pastries or cakes.

Tips for Unmolding and Serving:

• If using moulds, silicone moulds work best for easy unmolding.
• For ceramic or metal moulds, lightly grease the insides with cooking oil before filling them.
• To release the bavarian cream from the mould, fill a baking pan with warm water, place the moulds in the water for 30-45 seconds, and then run a thin, sharp knife along the edges to help release the cream.
• The bavarian cream can be served as-is from the serving cups or unmolded onto dessert plates.
• Toppings such as fresh berries, chocolate shavings, or fruit sauces are popular additions.
• Bavarian cream is best served chilled and should be consumed within a few days, as it does not freeze well.

Folding in whipped cream

Now that you've made your custard, it's time to fold in the whipped cream. This will give your Bavarian cream its signature light and creamy texture. Here's a step-by-step guide to doing it properly:

Step 1: Prepare the Whipped Cream

Start by adding the cold whipping cream to a stand mixer with a whisk attachment. If you don't have a stand mixer, you can use a hand mixer or even whisk it by hand. Make sure you're using heavy whipping cream, as this will give you the best results. Whip the cream on high speed until soft peaks form. Be careful not to over-mix, as this can affect the texture of your final product.

Step 2: Chill the Custard

While your custard is cooling, place it in the refrigerator until it thickens but hasn't fully set. You want it to be at a similar consistency to a less thick pudding. This usually takes around 30 minutes to an hour. If your custard has started to set with the gelatin, don't worry. You can simply whisk it vigorously to loosen it back up.

Step 3: Combine the Custard and Whipped Cream

Now it's time to combine your custard and whipped cream. Gently fold the whipped cream into the custard until they are fully incorporated and there are no lumps. Be careful not to over-mix, as this can cause your mixture to deflate and become too runny. If you need to get rid of any lumps, use a whisk, but be aware that you might lose some volume in the process.

Step 4: Check the Consistency

At this point, you should have a creamy, light mixture that is slightly thicker than pudding. If it seems too soft, you may need to add more gelatin or whipped cream to stabilise it. Depending on how you plan to use your Bavarian cream, you can adjust the consistency accordingly. If you're using it as a filling, for example, you might want it to be a bit thicker so it doesn't run out of your pastries.

Step 5: Use or Store Your Bavarian Cream

Your Bavarian cream is now ready to be used! You can use it as a filling for pastries, cakes, or cream puffs, or serve it on its own in cups or moulded like a panna cotta. If you're not using it right away, make sure to store it properly. It can be kept in the refrigerator for up to 5 days or frozen for up to 3 months. However, note that if you freeze it, it will turn to liquid when thawed, so it's best to serve it frozen.

Frequently asked questions