When I think homemade bavarian cream, I think of doughnuts and cake. You will enjoy this luscious filling and use it more than you know. Offering desserts from scratch and so much more below.
This recipe for Bavarian cream is easy to make - just don't eat it all in one sitting...
BAVARIAN CREAM From SCRATCH
1/3 cup white sugar
1 TBS flour
1 TBS cornstarch
1/4 tsp salt
1-1/2 cups milk
1 egg, beaten
1 tsp pure vanilla extract
1/2 cup heavy cream, whipped
In a heavy saucepan, beat the egg yolk well. Over medium heat, add the flour mixture to the egg yolk, alternately with the milk and vanilla, stirring constantly.
Bring the mixture to a slow boil. Continue cooking and stirring until mixture is thickened; approximately 2 to 3 minutes.
Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel. It should be thick but pourable.
This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks. If the cream is too stiff, the dessert will be too firm. Fold the whipped cream into the custard.
Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel. If the Bavarian cream is in a mold, turn it out onto a plate before serving. Otherwise, spoon into dessert bowls.