Name: Julia Child Bavarian Cream Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 6 min
Ingredients: ½ cup cold water; 2 tbsp unflavored gelatin; 4 large egg yolks; ½ cup white sugar; 1 pinch salt; 2 cups whole milk; 1 tsp vanilla extract; 2 cups heavy cream

This delicious Julia Child Bavarian Cream is a smooth, rich, and airy dessert made with a silky custard base and folded with whipped cream. It’s perfect as a standalone dessert or a filling for cakes and pastries. Serve it chilled for the best texture!

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Ingredients Needed

½ cup cold water
2 tbsp unflavored gelatin
4 large egg yolks
½ cup white sugar
1 pinch salt
2 cups whole milk
1 tsp vanilla extract
2 cups heavy cream

How To Make Bavarian Cream Recipe

Bloom the gelatin: Stir together cold water and gelatin in a small bowl; set aside to soften.Make the custard: In a medium bowl, whisk egg yolks, sugar, and salt until smooth.
Heat the milk: Bring the milk to a boil in a saucepan. Slowly pour hot milk into the egg yolk mixture, whisking constantly.
Cook until thickened: Return the mixture to the pan and cook over medium heat, stirring, until it thickens slightly and coats the back of a spoon.
Add gelatin and vanilla: Strain the custard into a bowl. Stir in softened gelatin and vanilla until dissolved. Let it cool to room temperature.
Whip the cream: Beat heavy cream to medium peaks.
Combine and set: Fold whipped cream into the cooled custard and pour into glasses, molds, or cake layers. Refrigerate for at least 1 hour before serving.

Recipe Tips

Don’t overheat the custard: If the mixture gets too hot, the eggs can scramble. Keep stirring and cook gently.
Chill the mixing bowl: When whipping cream, use a cold bowl for better volume.
Let the custard cool fully: If the custard is too warm, it will deflate the whipped cream.
Use as a cake filling: This makes a great filling for sponge cakes or cream puffs.
Flavor variations: Add a splash of liqueur or coffee extract for a unique twist.

Nutrition Fact

Serving Size: 1 portion

Calories: 340
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 190mg
Sodium: 55mg
Potassium: 120mg
Total Carbohydrate: 20g
Dietary Fiber: 0g
Sugars: 19g
Protein: 6g

more julia child recipes:

Julia Child Bavarian Cream Recipe

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: J Julia Child Bavarian Cream Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Total time:1 hour 15 minutesServings: 6 minutesCalories:340 kcal Best Season:Suitable throughout the year

Description

Ingredients

½ cup cold water
2 tbsp unflavored gelatin
4 large egg yolks
½ cup white sugar
1 pinch salt
2 cups whole milk
1 tsp vanilla extract
2 cups heavy cream

Instructions

Bloom the gelatin: Stir together cold water and gelatin in a small bowl; set aside to soften.Make the custard: In a medium bowl, whisk egg yolks, sugar, and salt until smooth.
Heat the milk: Bring the milk to a boil in a saucepan. Slowly pour hot milk into the egg yolk mixture, whisking constantly.
Cook until thickened: Return the mixture to the pan and cook over medium heat, stirring, until it thickens slightly and coats the back of a spoon.
Add gelatin and vanilla: Strain the custard into a bowl. Stir in softened gelatin and vanilla until dissolved. Let it cool to room temperature.
Whip the cream: Beat heavy cream to medium peaks.
Combine and set: Fold whipped cream into the cooled custard and pour into glasses, molds, or cake layers. Refrigerate for at least 1 hour before serving.

Notes

Don’t overheat the custard: If the mixture gets too hot, the eggs can scramble. Keep stirring and cook gently.
Chill the mixing bowl: When whipping cream, use a cold bowl for better volume.
Let the custard cool fully: If the custard is too warm, it will deflate the whipped cream.
Use as a cake filling: This makes a great filling for sponge cakes or cream puffs.
Flavor variations: Add a splash of liqueur or coffee extract for a unique twist.

Keywords:Julia Child Bavarian Cream Recipe