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Bavarian · Dessert · 40 min

Bayerische Creme (Bavarian cream)

A turned-out vanilla cream made from egg yolk, milk and cream, delicate and airy.

As of: 11 October 2026

Bayerische Creme (Bavarian cream)

Ingredients

servings
  • 300 mlmilk
  • 1vanilla pod
  • 4egg yolks
  • 100 gsugar
  • 5 sheetswhite gelatine
  • 300 gdouble cream
  • 100 gseasonal fruit (to garnish, optional)
Time
30 min active · 40 min total · + 3 h resting
Difficulty
medium

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Preparation

  1. Soak the gelatine in cold water. Whip the cream until stiff and chill.
  2. Split the vanilla pod lengthways, scrape out the seeds and add them with the pod to the milk. Warm the milk, then remove the pod.
  3. Whisk the egg yolks and sugar until pale and creamy and the sugar has dissolved completely. Stir in the warm milk.
  4. Whisk the mixture over a bain-marie on low heat until thick and creamy. Stir in the squeezed-out gelatine until fully dissolved and strain the cream through a fine sieve.
  5. Set the bowl in a larger bowl of ice cubes and cool the cream, stirring. Just before it begins to set, gently fold in the whipped cream.
  6. Pour into moulds or a bowl, cover and chill for several hours (at least 3). To turn out, loosen the edge or dip the mould briefly in warm water, and garnish with fruit.

Drink with it

  • Sweet wine · excellent match

    Riesling Spätlese or Auslese, chilled

    Honey and apricot notes settle against the vanilla, and the acidity of the Riesling lightens the rich egg yolk and cream custard.

    Which wine goes with dessert? Comparing sweetness deliberately ↗

  • Sparkling wine · good match

    Moscato d'Asti

    Low alcohol, delicate bubbles and muscat fruit keep the cream light and play with the vanilla.

    Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

  • Fruit liqueur · good match

    Raspberry or apricot liqueur, well chilled, small

    The fruit note sets a fresh contrast to the mild vanilla cream and can also be spooned over the cream as a coulis.

With the same drinks

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  • Arme Ritter (pain perdu, German French toast)

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  • Baked Apple in a Nut Coating (Bratapfel)

    Oven-soft apple with a crunchy nut and cinnamon crust, filled with butter, nuts and raisins, best with vanilla ice cream.

    To the recipe ↗

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Images generated with AI · Text AI-assisted, editorially reviewed

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