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A Classic German Bavarian Cream Dessert

A quintessential German dessert, Bavarian cream is a pastry cream used as a standalone dessert or to fill pastries such as the Bavarian cream donut.

May 15, 2021
How to Make Bavarian CreamPhoto By Canva
Difficulty Medium
Servings 4 people
Preparation 30 mins
Cooking 180 mins
Total 210 mins



  1. In a bowl add the water and gelatin powder, stir well to dissolve the gelatin into the water then allow to soak for 5 minutes.
  2. Slice the vanilla in half and use the side of the knife to scrape out the seeds.
  3. Into a saucepan add the milk, vanilla and vanilla pod.
  4. Place the saucepan on medium heat and slowly bring to a boil.
  5. Once the milk has warmed, sieve into a stainless steel bowl and discard the vanilla solids.
  6. Into a separate mixing bowl add the egg yolks and sugar, whisk together to incorporate.
  7. Pour two tablespoons of the vanilla-infused milk into the bowl of egg yolks, whisk to combine.
  8. Then add the bowl of egg yolks to the bowl of milk and whisk.
  9. Place a saucepan of water on the stove and lay the bowl over to form a bain-marie, ensuring that the water is not in contact with the bowl. Heat the custard over the steam and stir constantly until thickened to coat the back of a spoon.
  10. Pour the gelatin into the bowl of custard and stir to dissolve then remove from the heat, allow to cool.
  11. Place the whipping cream into a bowl and whisk for 3 minutes until creamy, without becoming stiff.
  12. Fold together the whipping cream and custard then grease the pudding molds and pour the Bavarian cream into each.
  13. Place the Bavarian cream into the refrigerator to set for at least 3 hours, for best results leave overnight.
  14. Unmold the Bavarian cream onto four plates and serve with fresh strawberries.
Nutrition Facts
Serving Size 1 How to Make Bavarian Cream
Serves 4
Amount Per Serving
% Daily Value*
Cholesterol 196 mg65.3%
Sodium 50 mg2.2%
Potassium 138 mg2.9%
Protein 6.4 g12.8%
Total Fat 14 g17.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Temper the egg yolks by pouring a few spoons of the warm milk into the bowl before combining the eggs and milk completely. This stage lightly warms the yolks and prevents shock which would begin to cook the eggs by gradually changing the temperature.
  • The custard is cooked over a bain-marie. This is a simple, classic cooking technique which can be produced without any specialised equipment. A bain-marie is simply a double boiler, placed in a glass or stainless bowl over a saucepan of warm water to gently apply an even layer of heat. This technique is also useful for melting chocolate or making a hollandaise as these delicate products would overcook over direct heat.
  • It is essential to use a heat proof bowl, such as glass, pyrex or metal, when making the Bavarian cream. A plastic bowl can melt or act as a weak barrier between the custard and the hot water so is not the ideal equipment for a bain-marie.
  • When preparing the gelatin for the Bavarian cream follow the packet instructions on the gelatin powder as each brand can differ for setting times and strength.
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Bavarian cream, also known as creme bavaroise, is a yellow custard-based pastry cream. First invented by Marie-Antoine Careme, a French chef which specialized in high cuisine. In Germany the dessert is folded with whipped cream then set with jelly and chilled in a mold. Bavarian cream is served as a standalone sweet, served with fruit puree and fresh berries. The jellified Bavarian cream is also used for parfaits, cakes, cream puffs and the classic filling for Charlotte cake. Below is a recipe for traditional German Bavarian cream.

In America, Bavarian cream doughnuts are filled with a form of pastry cream which is different to the traditional set custard and closer to a creme patisserie. The ‘bavarian cream filling’ is prepared looser and then used as a filling for desserts such as bavarian cream donuts.

What Is The Difference Between Bavarian Cream and Custard?

Custard is a milk or cream based product which is sweetened with sugar and thickened by gently cooking with eggs or egg yolks. Bavarian cream is made by first creating a traditional custard and then setting with gelatin to create a set and thickened cream.

What Is The Difference Between Boston Cream and Bavarian Cream?

Boston cream is creme patissiere, a silky, pipeable pastry cream used to make Boston cream pie. The classic American dessert is made of vanilla sponge cake layered with pastry cream. Whereas Bavarian cream is a thick, set texture due to the gelatin which can be used as a Bavarian cream filling or single dessert while Boston cream has a lighter creamy consistency and is only used as a filling.

What Are The Types of Custard?

There are many forms of custard, the classic varieties are creme anglaise and creme patissiere. Large-scale productions of custard often use a starch base as a thickening agent which provides a longer shelf life and more stability than the traditional egg-based custards. Many home cooks and restaurants also make the addition of cornstarch or flour to their custard as this ingredient helps to prevent curdling, overcooking and thickens as it is heated.

Creme Anglaise - a light pouring custard, made using sugar, egg yolks, vanilla and milk, which is popular in British desserts.

Creme Patissiere - a thick pastry cream which is sweetened. Thick, rich and creamy this is ideal for piping, used for desserts such as profiteroles, eclairs, mille feuille, Boston cream pie and fruit tarts.

Creme Mousseline - a form of creme patissiere which is then whisked with softened butter to form a foamy and airy texture with decadent richness. Creme mousseline is the filling of choice for famous French desserts such as Paris-Brest, Fraisier cake and Tarte Tropézienne.

Creme Bavaroise - a custard set with gelatin and combined with whipped cream, served as a standalone dessert or classic filling for Charlotte cake.

Does Bavarian Cream Have To Be Refrigerated?

Yes, Bavarian cream contains eggs and dairy so must be refrigerated once made. The Bavarian cream is best used fresh and can be kept in the refrigerator for up to 3 days. Store-bought Bavarian cream filling may be stored at room temperature but should also be refrigerated once opened.

Recipe byPetite Gourmets

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