Bavarian Cream
Easy Bavarian Cream
500 ml milk
125 grams sugar
1 vanilla bean
20 grams flour
20 grams cornstarch
4 egg yolks
Add milk and vanilla bean into a deep sauté pan and place over a medium heat stirring often.
In a small bowl mix together flour and corn starch and set aside.
In another bowl add egg yolks and sugar. Whip with a hand whisk until light yellow in color. Once you've reached the light yellow color add the flour mixture and whisk by hand until fully incorporated. Seems like that might be a big sticky ball right? It works. I promise.
Add a couple tablespoons of hot milk into the egg/flour mixture and whisk. Repeat this several times. This process will temper your eggs so that you don't have scrambled eggs rather than Bavarian cream. Uh-hu, important little detail. After whisking in several tablespoons add the egg mixture to the remaining milk in the pan. STIRRING CONSTANTLY, the mix will begin to thicken. DONT STOP THE WHISKING. Allow the cream to cook and thicken over medium/light heat. Its important that the flour has time to cook as well.
Now, because I'm a little OCD, I pour the cream through a strainer into a pie tin. Have you ever experienced a lump in Bavarian cream? Yick, its nasty. Gagging nasty.
Spread cream around the pie tin and then take a pat of butter and stamp or pounce it around the top of the cream. This prevents a skin from forming on top. I also cover it with saran, pressing it to the top of the cream. Not sure how to communicate this... I push the plastic wrap down so its touching the entire surface.
That's it, Bavarian cream is born. Woot!
500 ml milk
125 grams sugar
1 vanilla bean
20 grams flour
20 grams cornstarch
4 egg yolks
Add milk and vanilla bean into a deep sauté pan and place over a medium heat stirring often.
In a small bowl mix together flour and corn starch and set aside.
In another bowl add egg yolks and sugar. Whip with a hand whisk until light yellow in color. Once you've reached the light yellow color add the flour mixture and whisk by hand until fully incorporated. Seems like that might be a big sticky ball right? It works. I promise.
Add a couple tablespoons of hot milk into the egg/flour mixture and whisk. Repeat this several times. This process will temper your eggs so that you don't have scrambled eggs rather than Bavarian cream. Uh-hu, important little detail. After whisking in several tablespoons add the egg mixture to the remaining milk in the pan. STIRRING CONSTANTLY, the mix will begin to thicken. DONT STOP THE WHISKING. Allow the cream to cook and thicken over medium/light heat. Its important that the flour has time to cook as well.
Now, because I'm a little OCD, I pour the cream through a strainer into a pie tin. Have you ever experienced a lump in Bavarian cream? Yick, its nasty. Gagging nasty.
Spread cream around the pie tin and then take a pat of butter and stamp or pounce it around the top of the cream. This prevents a skin from forming on top. I also cover it with saran, pressing it to the top of the cream. Not sure how to communicate this... I push the plastic wrap down so its touching the entire surface.
That's it, Bavarian cream is born. Woot!
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