Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon powdered gelatin
- ¼ cup cold water
- 1 teaspoon pure vanilla extract
- 2 cups mixed fresh berries (strawberries, raspberries, blueberries, or blackberries)
- 2 tablespoons powdered sugar
Instructions
- Sprinkle the gelatin over ¼ cup of cold water and let sit for 5 minutes to bloom.
- In a saucepan, heat the milk and half of the sugar over medium heat until hot but not boiling.
- In a bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth.
- Slowly whisk a little hot milk into the egg mixture to temper, then gradually add the rest.
- Pour the tempered mixture back into the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not boil.
- Remove from heat, stir in bloomed gelatin until fully dissolved, then add vanilla extract.
- Transfer custard to a clean bowl, cover surface with plastic wrap, and let cool to room temperature.
- Whip the heavy cream until soft peaks form. Gently fold into the cooled custard until smooth and airy.
- Spoon into serving glasses or ramekins. Chill for 3 to 4 hours until fully set.
- Wash, dry, and prepare the berries. Toss with powdered sugar and let sit for 10 minutes.
- Top the chilled Bavarian cream with the sweetened berries just before serving.
Notes
Use any combination of seasonal berries for variety.
For a citrus twist, add lemon or orange zest to the custard.
If using sheet gelatin, soak in cold water until softened, then stir into the hot custard.
- Prep Time: 20
- Cook Time: 10