• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • cookies!
  • about
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • cookies!
    • about
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Desserts » Puddings and Custards

    Rich and Silky Bavarian Cream Recipe with Cherry Sauce

    Published: Sep 23, 2022 · Modified: Jun 19, 2023 by Faith · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Similar to a vanilla custard, Bavarian Cream is a rich and creamy pudding-like dessert with a silky-smooth mouthfeel. It’s thickened with gelatin and lightened with whipped cream, so the end result is the perfect decadent treat.

    homemade bavarian cream

    I love fall for so many reasons, not least of which is the food. When the weather starts cooling down it’s time for heartier fare. Soups, stews, casseroles, and of course German food for Oktoberfest!

    In Germany, Oktoberfest starts in September and runs 16 days through the first Sunday in October. This year it starts September 17 and ends October 3.

    According to Wikipedia, Oktoberfest originated as a festival to honor the marriage of Prince Ludwig and Therese of Saxe-Hildburghausen in Munich, Bavaria, Germany. It is now the largest People’s Fair in the world, and it has spread all over the globe. No matter where you are, there are probably one or more Oktoberfest festivals within driving distance.

    Until 1960, horse races were part of Oktoberfest in Germany, but the races ended in 1960 and now Oktoberfest is more about German beer, food, music, and dancing. What better food to celebrate this time of year than with something Bavarian?

    I’ve always loved Bavarian Cream. It is luxuriously rich and velvety, very similar to other custards (like pastry cream). However, it’s thickened with gelatin instead of cornstarch or flour.

    Cherry sauce makes the perfect adornment. Actually, if you want to take this dish one step further, you can make it a “Black Forest” Bavarian Cream by adding dark chocolate shavings as garnish on top of the cherry sauce immediately before serving. Bliss.

    overhead view of vanilla pudding topped with cherry sauce

    In This Article

    • What is Bavarian Cream?
    • The Best Bavarian Cream Recipe with Cherry Sauce
    • What Can You Do With Bavarian Cream?
    • Cooks Tips
    • More Pudding Recipes to Try
    • Bavarian Cream with Cherry Sauce

    What is Bavarian Cream?

    Also called crème bavaroise or just bavarois, this is a pudding-like dessert thickened with eggs and gelatin with whipped cream folded in.

    Bavarian Cream is not to be confused with pudding, which is thickened with cornstarch or flour. And it’s different from custard, which is only thickened with egg yolks.

    The Best Bavarian Cream Recipe with Cherry Sauce

    Ingredients

    Bavarian Cream:

    • Cold water
    • Powdered gelatin
    • Heavy cream
    • Milk
    • Granulated sugar
    • Salt
    • Egg yolks
    • Vanilla bean paste
    • Vanilla extract
    • Almond extract

    Cherry Sauce:

    • Pitted frozen sweet dark cherries
    • Water
    • Granulated sugar
    • Cornstarch
    • Fresh lemon juice
    • Vanilla extract
    • Mahlab
    bavarian cream with cherry sauce

    Step-by-Step Instructions

    Step 1: Prepare the Gelatin:

    Put ¼ cup cold water in a small bowl and sprinkle the gelatin on top. Swirl the bowl to help the gelatin dissolve, and give it a quick stir if necessary. Let it sit until gelled, about 5 minutes.

    Meanwhile, bring the remaining ¾ cup cold water to a simmer in a small saucepan over medium-high heat. Pour the hot water onto the gelatin and stir until dissolved. Set aside for now.

    Step 2: Whip the Cream:

    Whip the cream to stiff peaks in a medium bowl and transfer it to the fridge.

    Step 3: Make the Custard:

    Heat the milk, sugar, and salt in a medium saucepan until the milk is hot and starting to steam, whisking occasionally. While the milk heats, put the egg yolks in a medium bowl and beat lightly.

    Once the milk is hot, whisk it into the yolks, starting off by adding just a couple drops at first and then adding more as you go. Pour the milk/egg yolk mixture back into the saucepan and bring to a simmer over low to very low heat, stirring frequently. Once simmering, cook 2 minutes, stirring constantly.

    Turn off heat and stir in the gelatin/water mixture along with the vanilla bean paste, vanilla extract, and almond extract.

    Step 4: Strain, Chill, and Fold in the Whipped Cream:

    Strain the custard through a fine mesh sieve and pour it into a medium bowl. Fill a large bowl about ⅓ full with ice water; nestle the medium bowl of custard inside the large bowl of ice water and use a handheld electric mixer to beat until the custard until cooled and starting to thicken. Gently fold in the whipped cream ⅓ at a time.

    Step 5: Refrigerate:

    Transfer the Bavarian Cream to 6 individual serving bowls and refrigerate until fully set, about 3 hours. Top with the chilled cherry sauce.

    Step 6: Make the Cherry Sauce:

    Bring the cherries, water, and sugar to a boil in a medium saucepan over medium heat; turn heat down and simmer (uncovered) 5 minutes.

    Add the cornstarch slurry, bring up to a simmer, and cook 1 minute. Turn off heat and stir in the lemon juice, vanilla, and mahlab.

    Cool before serving.

    Storage

    Store Bavarian Cream wrapped in the fridge for up to 3 days.

    bavarian cream with cherry sauce graphic

    What Can You Do With Bavarian Cream?

    • Eat it as-is like a pudding, custard, or mousse
    • Top it with jam, fruity pie filling, or homemade cherry sauce and serve it layered like a parfait
    • Use it as a filling for layer cakes
    • Fill doughnuts or cream puffs with it

    Cooks Tips

    • If you don’t have vanilla bean paste, omit it and use more vanilla extract instead.
    • To save a little time, you can use store-bought pie filling or jam instead of making your own homemade cherry sauce.
    • Mahlab is a Middle Eastern spice that comes from the ground pits of a certain type of cherry. It lends a slightly almond-like aroma and flavor, and enhances the natural flavor of cherry. It’s optional in this cherry sauce, but I recommend it if you can find it!

    More Pudding Recipes to Try

    • Eggnog Pudding
    • Rice Pudding
    • Cardamom-Spiced Tapioca Pudding with Fresh Mango Sauce
    • Easy Stovetop Pumpkin Pudding
    vanilla custard with cherry sauce

    Let's Connect

    an edible mosaic stamp logo 1200 square

    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    bavarian cream featured image

    Bavarian Cream with Cherry Sauce

    By: Faith Gorsky
    Similar to a vanilla custard, Bavarian Cream is a rich and creamy pudding-like dessert with a silky-smooth mouthfeel. It’s thickened with gelatin and lightened with whipped cream, so the end result is the perfect decadent treat.
    Print Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Chill Time 3 hours hrs
    Course Dessert
    Cuisine German
    Servings 6 servings
    Calories 364 kcal

    Ingredients
     
     

    Bavarian Cream:

    • 1 cup cold water divided
    • 4 teaspoons powdered gelatin
    • 1 cup heavy cream
    • 1 ½ cups milk
    • ¾ cup granulated sugar
    • 1/16 teaspoon sea salt
    • 3 large egg yolks
    • 1 teaspoon vanilla bean paste
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon almond extract optional

    Cherry Sauce:

    • 1 cup pitted frozen sweet dark cherries
    • ¾ cup water
    • ¼ cup granulated sugar
    • 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
    • 1 teaspoon fresh lemon juice
    • ½ teaspoon pure vanilla extract
    • ⅛ teaspoon ground mahlab optional

    Instructions
     

    For the Bavarian Cream:

    • Put ¼ cup cold water in a small bowl and sprinkle the gelatin on top. Swirl the bowl to help the gelatin dissolve, and give it a quick stir if necessary. Let it sit until gelled, about 5 minutes. Meanwhile, bring the remaining ¾ cup cold water to a simmer in a small saucepan over medium-high heat. Pour the hot water onto the gelatin and stir until dissolved. Set aside for now.
    • Whip the cream to stiff peaks in a medium bowl and transfer it to the fridge.
    • Heat the milk, sugar, and salt in a medium saucepan until the milk is hot and starting to steam, whisking occasionally. While the milk heats, put the egg yolks in a medium bowl and beat lightly. Once the milk is hot, whisk it into the yolks, starting off by adding just a couple drops at first and then adding more as you go. Pour the milk/egg yolk mixture back into the saucepan and bring to a simmer over low to very low heat, stirring frequently. Once simmering, cook 2 minutes, stirring constantly. Turn off heat and stir in the gelatin/water mixture along with the vanilla bean paste, vanilla extract, and almond extract.
    • Strain the custard through a fine mesh sieve and pour it into a medium bowl. Fill a large bowl about ⅓ full with ice water; nestle the medium bowl of custard inside the large bowl of ice water and use a handheld electric mixer to beat until the custard until cooled and starting to thicken. Gently fold in the whipped cream ⅓ at a time.
    • Transfer the Bavarian Cream to 6 individual serving bowls and refrigerate until set, about 3 hours.

    For the Cherry Sauce:

    • Bring the cherries, water, and sugar to a boil in a medium saucepan over medium heat; turn heat down and simmer (uncovered) 5 minutes.
    • Add the cornstarch slurry, bring up to a simmer, and cook 1 minute. Turn off heat and stir in the lemon juice, vanilla, and mahlab.
    • Cool and serve the sauce on top of the Bavarian Cream.

    Faith's Tips

    • Storage: Store Bavarian Cream wrapped in the fridge for up to 3 days.
    • Cherry Sauce Thickness: The sauce will thicken as it cools, and if you want it to set up almost like a soft jelly, you can refrigerate it on top of the Bavarian Cream for a couple hours before serving.
    • Serving Suggestion: Right before serving, sprinkle shaved dark chocolate on top!

    Nutrition

    Nutrition Facts
    Bavarian Cream with Cherry Sauce
    Amount Per Serving
    Calories 364 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 11g69%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 149mg50%
    Sodium 72mg3%
    Potassium 194mg6%
    Carbohydrates 43g14%
    Fiber 0.5g2%
    Sugar 41g46%
    Protein 7g14%
    Vitamin A 826IU17%
    Vitamin C 2mg2%
    Calcium 120mg12%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Bavarian Cream, Bavarian Cream Recipe
    Tried this recipe?Let me know how it was!
    bavarian cream recipe pin

    More Puddings and Custards

    • worms and dirt featured image
      Chocolate Pudding Dirt Cups Recipe (aka Worms in Dirt Dessert) For the Kid in All of Us
    • white chocolate peppermint mousse featured image
      Velvety White Chocolate Peppermint Mousse
    • no bake cheesecake patriotic parfait recipe featured image
      No Bake Cheesecake Parfait Recipe (Great for Summer Parties!)
    • eggnog pudding featured image
      Easy Eggnog Pudding - Festive with a Healthy Spin!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic