Caramel Bavarian Cream

  • For : 1 bavarian cream
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Ingredients for Caramel Bavarian Cream :

  • 200 g milk
  • 110 g caramel
  • 1 vanilla pod
  • 5 egg yolks
  • 35 g sugar
  • 6-7 leaves gelatin
  • 215 g whipping cream
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Technical stages for Caramel Bavarian Cream :

  • Boil the milk with the spliced vanilla pod and the caramel. Soften the gelatin leaves in a large amount of water.
  • Whisk the egg yolks with the sugar until pale and foamy. Stir in 1/4 of the milk in the mix and blend well.
  • Add the whole thing to the rest of the milk and cook "à la nappe".
  • Add the softened and drained gelatin and cool down th emix, but not in the fridge. Meanwhile the into a whipped cream.
  • Combine gently the whipped cream and cooled mix. Pour immediately in a circle and chill for a few hours.
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