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Home » Type » Desserts » Puddings and Custards » Rich and Silky Bavarian Cream Recipe with Cherry Sauce

Rich and Silky Bavarian Cream Recipe with Cherry Sauce

September 23, 2022 by Faith Leave a Comment

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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 1/4 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 3/4 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 1/3 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 1/3 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

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

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 mins
Cook Time 20 mins
Chill Time 3 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 1/2 cups milk
  • 3/4 cup granulated sugar
  • 1/16 teaspoon sea salt
  • 3 large egg yolks
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract optional

Cherry Sauce:

  • 1 cup pitted frozen sweet dark cherries
  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground mahlab optional

Instructions
 

For the Bavarian Cream:

  • Put 1/4 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 3/4 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 1/3 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 1/3 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
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bavarian cream recipe pin

Filed Under: German, Gluten Free, Puddings and Custards Tagged: Bavarian Cream, Bavarian Cream Recipe

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

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 love and use. To learn more, please read my Privacy Policy.

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