Vegan Bavarian Cream: A Delicious Dairy-Free Dessert Recipe

Bavarian cream is a luxurious dessert with a creamy texture and rich flavor. This vegan recipe is a delightful twist on the classic dessert, perfect for those with dietary restrictions or looking for a lighter alternative. The recipe uses simple ingredients like coconut milk, sugar, cornstarch, and vanilla extract to create a creamy, indulgent dessert without the need for eggs or dairy. This vegan Bavarian cream is a delicious treat that can be enjoyed on its own or used as a filling for cakes and pastries.

Choosing the right plant milk

Type of Plant Milk

The most popular choices for vegan Bavarian cream are soy milk, almond milk, and coconut milk. Soy milk tends to yield the thickest and creamiest results, making it an excellent option for a rich and indulgent dessert. Almond milk also works well and will give your cream a slightly nutty flavour. Coconut milk will add a subtle coconut aroma to your dessert, enhancing its indulgent qualities.

It is best to avoid watery plant milks such as rice milk or oat milk, as they may not provide the desired thickness and richness.

Flavour Variations

When choosing your plant milk, consider the flavour variations you can create. For example, using coconut milk instead of vanilla extract in the recipe will result in a more intense coconut flavour. You can also experiment with other plant milk options to create unique flavour profiles.

Additionally, you can infuse your Bavarian cream with different fruits or add extracts such as almond or hazelnut for a nutty twist. Cocoa powder can be added for chocolate lovers, or a pinch of cinnamon, nutmeg, or cardamom for a warm, spiced version.

Sweeteners

While regular granulated sugar is typically used in Bavarian cream, you can opt for alternative sweeteners to make your dessert healthier or more suitable for specific dietary needs. Maple syrup, agave nectar, or sugar substitutes are excellent options to sweeten the cream while adding subtle flavour variations.

Thickeners

Cornstarch is commonly used to thicken the Bavarian cream, but you can also use arrowroot powder or tapioca starch as vegan alternatives. These thickeners help achieve the desired pudding-like consistency without compromising the cream's smoothness.

Thickening the cream

Cornstarch Slurry

The most common thickening agent used in vegan Bavarian cream is cornstarch. To ensure a smooth and lump-free cream, it is essential to create a cornstarch slurry before adding it to the other ingredients. In a separate bowl, combine cornstarch with a small amount of your chosen plant-based milk (such as soy milk, almond milk, or coconut milk). Whisk the mixture until the cornstarch is fully dissolved, creating a smooth slurry. This slurry will then be added to the rest of the milk and other ingredients, creating a uniform consistency without lumps.

Heating and Stirring

Once you have combined all the ingredients, including the cornstarch slurry, in a saucepan, it's time to heat the mixture. Place the saucepan over medium heat and cook, stirring constantly. This step is crucial, as it activates the cornstarch and transforms the mixture into a thick, creamy custard. Be sure to whisk or stir vigorously to prevent lumps from forming and ensure even cooking. The mixture will start to thicken after a few minutes of heating, and you should continue cooking and stirring until it reaches the desired consistency.

Cooking Time and Temperature

The cooking time and temperature play a vital role in thickening the cream. For most recipes, cooking the mixture over medium heat for about 5 to 7 minutes is sufficient. However, it's important to monitor the cream closely and adjust the heat as needed. If you notice that the mixture is starting to bubble or stick to the pan, reduce the heat slightly to prevent scorching. On the other hand, if the mixture seems too thin and runny, you can increase the heat slightly to encourage thicker consistency.

Adding Sweeteners and Flavourings

While thickening the cream, you can also add sweeteners and flavourings to enhance the taste of your vegan Bavarian cream. White sugar is the most commonly used sweetener, but you can also experiment with alternatives such as maple syrup, agave nectar, or sugar substitutes for a lower-calorie option. Additionally, vanilla extract is a popular choice for infusing a sweet and aromatic flavour into the cream. You can also use vanilla bean paste or scrape the seeds from a vanilla bean for a more intense vanilla flavour.

Cooling and Chilling

After you've achieved the desired thickness for your cream, it's important to properly cool and chill it. First, remove the saucepan from the heat and let the mixture cool slightly. Then, transfer the cream to a bowl and cover it with plastic wrap, ensuring that the wrap touches the surface of the cream to prevent a skin from forming. Place the bowl in the refrigerator and chill the cream for at least a couple of hours until it is thoroughly chilled and set. During the chilling process, stir the cream occasionally to prevent a skin from forming on top.

Adjusting Consistency

If you find that your cream is too thick after chilling, you can adjust the consistency by whisking in a small amount of additional plant-based milk. Similarly, if it seems too thin, you can place it back on the stove over low heat and cook it for a bit longer, stirring constantly, until it reaches your desired thickness. Remember, it's easier to add more liquid to a thick cream than to fix a runny cream, so start with a smaller amount of liquid and gradually add more as needed.

Adding flavour

Vanilla Bean:

The vanilla flavour is essential in Bavarian cream, and using a real vanilla pod is the best way to achieve this. Scrape out the seeds from the pod and add them to your mixture while cooking. Alternatively, you can use vanilla bean paste or extract, but the paste will give you a more intense vanilla flavour.

Sweeteners:

Experiment with different types of sweeteners to add sweetness and enhance the flavour of your cream. You can use granulated sugar, maple syrup, agave nectar, or even a sugar substitute for a lower-calorie option. Adjust the amount of sweetener to suit your taste preferences.

Fruity Twist:

Fruit purees or compotes can add a delightful fruity twist to your Bavarian cream. Try using raspberry, mango, or strawberry puree to give your cream a unique flavour. You can also make a fruit sauce by cooking down strawberries, raspberries, blueberries, or peaches with sugar. This will create a sweet and tangy topping for your dessert.

Nutty Delights:

For a nutty flavour, consider adding almond or hazelnut extract to your cream. You can also top your dessert with chopped nuts or a nut praline for an extra crunchy texture.

Spiced Adventure:

Add a pinch of cinnamon, nutmeg, or cardamom to your cream for a warm, spiced flavour. These spices will give your cream a delightful aroma and a unique taste. You can also top your dessert with a caramel sauce to complement the spiced cream.

Chocolate Indulgence:

For chocolate lovers, add cocoa powder to your coconut milk mixture to create a chocolatey twist. You can also top your cream with a chocolate sauce or ganache for an extra indulgent treat.

Coffee Kick:

Dissolve some instant coffee or espresso powder in warm water and add it to your coconut milk mixture for a coffee-flavoured cream. This will give your dessert an extra boost of caffeine and a sophisticated flavour. You can also top it with coffee syrup or chocolate-covered coffee beans.

Feel free to experiment with different combinations of these flavourings to create your own unique vegan Bavarian cream recipe!

Filling and topping ideas

Fruit and Nut Variations

Fruit purees, such as raspberry or mango, or any other fruit puree, can be added to the coconut milk mixture to create a fruity flavour. For instance, add 1/2 a cup of mango puree to make a mango bavarian cream. For a nutty flavour, stir in some almond or hazelnut extract. To finish, top with chopped nuts or a nut praline.

Alternatively, you can add cocoa powder to the coconut milk mixture for a chocolatey twist. Top with chocolate sauce or ganache.

Spices and Coffee

For a warm, spiced flavour, add a pinch of cinnamon, nutmeg, or cardamom to the coconut milk mixture. Top with caramel sauce.

For a coffee-flavoured cream, dissolve instant coffee or espresso powder in a little warm water and add it to the coconut milk mixture. Top with coffee syrup or chocolate-covered coffee beans.

Presentation Ideas

Bavarian cream is a versatile dessert that can be served in many ways. Here are some ideas:

• In mini dessert cups for a cute and elegant presentation.
• As a cake or cupcake filling. It pairs well with chocolate, vanilla, or fruit-flavoured cakes.
• In parfaits, layered with fresh fruits, granola, or crumbled cookies in parfait glasses for a visually appealing dessert.
• In crepes, topped with chocolate sauce, caramel sauce, or fresh berries for a decadent breakfast or dessert.
• As a dip for fresh fruit, cookies, or pretzels at a party.
• In trifles, layered with cake cubes and fruit in a trifle dish.
• As a pie filling, either alone or layered with fruit or chocolate.
• Spoon over warm desserts like waffles, pancakes, or bread pudding for an indulgent treat.

Storage and freezing

Bavarian cream has a short shelf life, so it should be consumed as soon as possible. If you need to store it, it can be kept in the refrigerator for up to 48 hours. To do this, place a piece of plastic wrap directly on the cream to prevent a skin from forming, then cover the bowl and chill.

Bavarian cream can also be frozen for up to two months. To do this, pour the cream into a mould or freezer-safe container and wrap tightly with plastic wrap before it has firmly set. When you're ready to serve, thaw it in the refrigerator overnight or let it sit at room temperature until soft enough.

However, freezing bavarian cream may affect its texture and cause it to become grainy or watery. It may also curdle. Therefore, it is not recommended to freeze bavarian cream if you want to preserve its original creamy consistency.

Frequently asked questions