How To Make Bayrisch Cream (Bayerische Bavarian Crème) –this
Bavarian cream is very delicious that is why it became popular not just in the
Germany but also around the world. This kind of dessert is perfect to me
because it is not very sweet but light and very fluffy and I love the feeling
in my mouth whenver I eat this Bayerische Crème. This Bavarian Crème is actually
made of gelatin to thicken instead of flour. I want to remind you that this is
different from crème anglaise which is made of custard sauce and egg used as
thickening ingredient. In making Bayrisch cream, the usual ingredients used are
egg yolk, heavy cream, milk, gelatin and some sugar. But since this dish is
milky, you can reduce the amount of sugar you want to use, well, because we
know that too much sugar is not healthy. Here is how make Bayrisch Cream
(Bayerische Bavarian Crème):
Ingredients
6 tsp gelatine powder
3 egg yolks
1 tbsp sugar
1 cup fresh milk
1 vanilla bean (bean and seeds are separated)
1 ¼ cups heavy cream (whipping)
Procedure
- In a mixing bowl, combine sugar and egg yolk together. Mix and stir perfectly until creamy.
- In a pot, pour milk, add vanilla bean and seeds. Bring to a boil.
- In a mixing bowl, pour half of milk in egg mixture while stirring simultaneously.
- Put back the milk on the heat. Pour the egg and milk mixture to the pot. Bring to a boil and stir continuously.
- Add gelatine powder and stir perfectly.
- Remove from heat.
- Let it cool down.
- Whip the cream until peaks started to form.
- Fold in the cream and set in a fridge fro 3 hours.
- Transfer in a serving plate and serve with fresh strawberry or banana.
How To Make Bayrisch Cream (Bayerische Bavarian Crème)
