- Level: Intermediate
- Total: 50 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 200 mg
- Sodium
- 31 mg
- Level: Intermediate
- Total: 50 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 200 mg
- Sodium
- 31 mg
Ingredients
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Directions
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
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21 Reviews
Food Network UserNovember 15, 2022
This recipe is fantastic! I will definitely make again. Next time, I'll put the milk in wider, more shallow prep bowl to bloom the gelatin. I used 1 1/2 cups of whipping cream to make the whipped cream vs buying a whipped cream, and didn't have a vanilla bean pod so I used a tsp of Vanilla bean paste in the heavy cream. Warming the heavy cream makes a difference in how the egg yolk/sugar mixture thickens. Lastly, the bowl I made the whipped cream in was bigger than the double boiler bowl, so I poured the cooled egg custard evenly over the whipped cream and then folded the two mixtures together. I filled puff pastry horns with this Bavarian cream - delicious!
Food Network UserApril 16, 2022
I guess I'm the only one. I made it as a filling for cream puffs, and wished I had just filled them with whipped heavy cream.
Food Network UserDecember 31, 2021
What a waste of a vanilla bean pod. Wash it off in lukewarm water and allow it to dry on a paper towel. Once completely dry, break it into smaller pieces and put it into a bowl of sugar for about a week, and then use the sugar and see what happens. It can then be refilled over and over. With the cost of a vanilla bean there is no need to waste it.
Michael C.June 23, 2020
If you use vanilla extract or paste, what is the measurement for either of these?
Anthony F.November 20, 2024
honestly, to your liking...I would say a teaspoon...however, many times, even the Food Network chefs admit to putting in more vanilla than what it calls for...
Jim R.June 27, 2018
Delish!!!!
Becky T.June 5, 2018
Is this the same Bavarian cream that they use at carnivals for funnel cakes?! I can't find it in stores. :( Recipe sounds amazing, though! Definitely going to try it!
ChoulliJuly 1, 2020
for crying out loud - you didn't make it! So don't RATE it!!!
Brandy P.January 30, 2015
I've made this several times and it's quite delicious. I'm not a professional baker or anything but a word of advice would be to make sure you dissolve the gelatin or you will have little lumps in the mixture. IF that does happen, run it through a fine strainer. Also, I used vanilla bean paste that I picked up from Michael's and it still tasted great.
c'lynJuly 11, 2012
This recipe is very tasty and great with fruits or pastry.I used white vanilla instead of vanilla bean.
Ivy LizOctober 31, 2014
pc'lyn do u cook the vanilla the same asindicated above? Thanks!
Kathy G.October 23, 2018
You dont have to with vanilla paste! The only reason you step the bean in the cream is to get all of the flavor out of the pod. Vanilla paste and extract dont need to be steeped.
Robin D.July 1, 2012
Very good recipe & easy. The gelatin is added to the 3 tablespoons of milk, but if you forget to, you can always add it when you're whipping the cream. I always use gelatin to stabilize whipped cream although 1 teaspoon is usually enough in a tablespoon of cool water.
Add the gelatin/milk while the mixture is still warm/hot, otherwise it'll sit in your cream in big lumps.
Add the gelatin/milk while the mixture is still warm/hot, otherwise it'll sit in your cream in big lumps.
Mary O.December 24, 2021
Thanks for the tip about adding the gelatin to the milk mixture while it's still warm/hot.
Food Network UserMay 6, 2012
I have made this twice now and it's turned out quite well. Used it for the filling in a banana cake...with whipped cream frosting. Absolutely delicious!!
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