Make Bavarian Cream, Powdered Milk Magic

Bavarian cream is a traditional custard dessert that is similar to pastry cream but with the addition of gelatin. It is a simple yet delightful dessert that combines the best of panna cotta and ice cream. The creamy, silky-smooth texture of Bavarian cream makes it a perfect filling for cakes, donuts, cream puffs, and pastries. It can also be served as a stand-alone dessert, often accompanied by fresh fruit and whipped cream.

In this guide, we will walk you through the steps to make delicious Bavarian cream using powdered milk.

How to make Bavarian cream with powdered milk:

Soften gelatin in water

Softening gelatin in water is a crucial step in achieving the perfect consistency for your Bavarian cream. Here is a detailed guide on how to do it:

Firstly, prepare a small bowl of cold water. The amount of water can vary depending on the recipe, but a general rule is to use 1/4 cup (60ml) of water per envelope of gelatin. Sprinkle the gelatin granules over the surface of the water. It is important to sprinkle the gelatin evenly to ensure proper dissolution. Avoid dumping the granules in a pile as the ones in the middle may not dissolve or "bloom" properly.

Let the gelatin stand in the water for about 5 to 10 minutes. During this time, the gelatin will absorb the water and start to soften. You will notice that it takes on a spongy or applesauce-like consistency. This process is known as "blooming" and is necessary for the gelatin to reach its full setting potential.

At this point, you can add a warm liquid or gently heat the mixture to fully dissolve the gelatin. Use a utensil to stir the mixture, ensuring that there are no undissolved granules clinging to the stirring utensil. It is important not to boil the gelatin as it can become stringy and affect the final texture of your Bavarian cream.

Once the gelatin has dissolved, allow it to cool slightly before adding it to the rest of your Bavarian cream mixture. It is best to have both mixtures at a similar temperature to avoid any lumps forming in your final product.

By following these steps, you will successfully soften gelatin in water, creating a stable base for your delicious Bavarian cream dessert. Remember to work efficiently as gelatin starts to set up quickly, and you don't want it to solidify before you're ready to use it.

Mix milk, egg yolks, sugar, and salt

To make Bavarian cream, you'll need to mix together milk, egg yolks, sugar, and salt. Here's a detailed guide on how to do this:

Firstly, whisk the egg yolks, sugar, and salt in a medium bowl until you achieve a smooth, pale paste. Make sure there are no lumps. You can use a medium whisk or an electric hand mixer for this step.

Next, heat the milk in a separate saucepan. You'll want to bring it to a boil or, at the very least, get it steaming. Keep a close eye on it to prevent it from boiling over.

Now, carefully pour the hot milk into the egg mixture. It's important to do this in a slow, thin stream while constantly whisking the egg mix to temper the egg yolks. Continue whisking until the mixture is well combined.

Once combined, return the mixture to the saucepan. Place the saucepan back on the burner and cook over medium heat, stirring constantly. You'll know the custard is ready when it starts to thicken and can coat the back of a spoon.

At this point, you can remove the custard from the heat and strain it into a large bowl. It's now ready to be combined with other ingredients to create the delicious Bavarian cream!

Boil milk and add to egg mixture

Now that you've boiled your milk, it's time to add it to the egg mixture. This step is important as it will temper the eggs, ensuring they don't scramble. Pour the hot milk into the egg mixture in a steady stream, whisking constantly.

Once you've combined the milk and egg mixture, return it to the saucepan. Cook and stir the mixture over medium heat. Keep stirring until the custard thickens and coats the back of a spoon. You can then remove the mixture from the heat and stir in the softened gelatin and vanilla. Keep stirring until the gelatin has melted.

At this point, your mixture should be ready to cool. Allow it to reach room temperature, then place it in the refrigerator until it's thoroughly chilled. This step is crucial, as it will ensure that your Bavarian cream has the perfect texture.

While your custard is cooling, you can start preparing the dishes or molds you plan to use. Traditionally, fluted molds are used to give the dessert a beautiful shape when unmolded. You can also serve the Bavarian cream in small ramekins or bowls without unmolding. If you choose to use molds, lightly coat them with butter and set them aside.

Once your custard has cooled to room temperature, it's time to whip the heavy cream. Add the chilled cream to a mixing bowl and whisk until soft peaks form. Be careful not to over-mix at this stage. Now, gently fold the whipped cream into the cooled custard.

Finally, pour the mixture into your prepared molds or serving dishes. Cover the dishes with plastic wrap and place them in the refrigerator to chill for at least four hours, or preferably overnight. This will give your Bavarian cream the perfect texture and allow it to set completely.

Return to saucepan and cook until custard thickens

Now, return the mixture to the saucepan and cook over medium heat. Continuously stir the mixture until it thickens and reaches a custard-like consistency. You can determine this by checking if the custard is thick enough to coat the back of a spoon. This usually happens when the custard reaches a temperature of around 180°F to 185°F (82°C to 85°C).

Once the custard has thickened, remove the saucepan from the heat. At this stage, you can add butter and bloomed gelatin, whisking until they are fully dissolved in the custard. The butter is optional, but it adds richness and shine to the custard.

Next, pour the custard through a sieve or strainer into a large bowl. This step ensures a smooth and lump-free custard. Set the custard aside, allowing it to cool down to room temperature. Stir the custard occasionally to facilitate even cooling.

It's important not to place the custard in the refrigerator at this stage, as you don't want the gelatin to start setting. The cooling process can be expedited by transferring the custard to a large, shallow dish with a larger surface area.

Once the custard reaches room temperature or is only slightly warm, it's time to move on to the next step of preparing the bavarian cream.

Add gelatin and vanilla to custard

To add gelatin and vanilla to custard, start by sprinkling gelatin over water in a small bowl and set it aside. Next, add a vanilla pod, sliced lengthwise, to a saucepan along with milk. Transfer the pot to a cooktop and heat it over low to medium heat. Scald the milk, being careful not to let it boil.

While the milk is heating, prepare the custard by whisking together egg yolks, sugar, and salt in a separate bowl until smooth. Once the milk is scalded, slowly pour it into the egg mixture, whisking constantly to combine and temper the eggs. Ensure you don't scramble the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring continuously. The custard will thicken and easily coat the back of a spoon, which is known as nappe. Remove the pot from the heat and strain the custard into a large bowl.

At this point, you can add the softened gelatin and vanilla to the custard. Stir the mixture until the gelatin is fully melted and combined. Transfer the custard to the refrigerator and cool it until it thickens but is not yet set. This will help stabilize the custard and give it a creamy texture.

While the custard is cooling, you can prepare the serving dishes or molds by lightly coating them with butter. This will ensure the bavarian cream doesn't stick and can be easily unmolded, if desired.

By following these steps, you will successfully add gelatin and vanilla to your custard, creating a stable and delicious base for your bavarian cream dessert.

Frequently asked questions