Bavarian Cream (Bavarois)

Name: Bavarian Cream (Bavarois)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: France
Ingredients: 1 1/2 cups (360 ml) whole milk; 1 vanilla bean, split lengthwise (or 2 tsp/10 ml vanilla extract); 4 large egg yolks; 1/2 cup (100 g) granulated sugar; 3 gelatin sheets (about 6 g), or 2 tsp (6 g) powdered gelatin plus 3 tbsp (45 ml) cold water; 1 cup (240 ml) heavy cream, very cold

Bavarois bavaroisSay it: bah-vah-RWAH

By the Passport Plate editors. Published November 8, 2026.

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Bavarois is a classic French chilled custard dessert: a silky crème anglaise set with gelatin and lightened with whipped cream. It appears on restaurant menus and family tables for celebrations, often in individual ramekins or a decorative mold. The texture is airy yet rich, with gentle vanilla sweetness and a clean, cool finish. Unlike baked custards, it is never browned; its appeal is pure, pale smoothness, usually balanced by a bright fruit coulis.

Bavarian Cream (Bavarois)

Bavarois, bavarois

Pronounced bah-vah-RWAH

Serves: 4
Prep: 25 min
Cook: 15 min
Total: 40 min
Level: Medium

Gluten-free

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

1 1/2 cups (360 ml)360 ml (1 1/2 cups) whole milk
1 vanilla bean, split lengthwise (or 2 tsp/10 ml vanilla extract)
4 large egg yolks
1/2 cup (100 g)100 g (1/2 cup) granulated sugar
3 gelatin sheets (about 6 g), or 2 tsp (6 g) powdered gelatin plus 3 tbsp (45 ml) cold water
1 cup (240 ml)240 ml (1 cup) heavy cream, very cold

Method

Pour the milk into a medium saucepan. Split the vanilla bean, scrape the seeds into the milk, and add the pod; warm over medium-low heat until steaming and small bubbles ring the edge, about 4 minutes. Remove from heat, let infuse 10 minutes, then remove the pod (if using vanilla extract, stir it in now).
Meanwhile, soak the gelatin sheets in a bowl of cold water until soft, about 5 minutes. If using powdered gelatin, sprinkle it over the 3 tbsp (45 ml) cold water and let bloom 5 minutes.
Whisk the egg yolks and sugar in a heatproof bowl until pale and slightly thickened. Gradually whisk in the warm milk, then return the mixture to the saucepan.
Cook over low heat, stirring constantly with a spatula, until the custard reaches 170°F (77°C) and coats the back of the spatula, 5-7 minutes; do not let it boil. Remove from heat.
Squeeze the soaked gelatin sheets dry and stir them into the hot custard until completely dissolved. If using bloomed powdered gelatin, scrape the whole mixture into the custard and stir until dissolved. Strain through a fine-mesh sieve into a clean bowl.
Let the custard cool to room temperature, stirring occasionally so it does not set unevenly, 20-30 minutes. Whip the cold cream to soft peaks that just hold their shape.
Fold the whipped cream into the custard in three additions, using a spatula and stopping as soon as no white streaks remain. Pour into four 6-oz (180-ml) ramekins or a 4-cup (1-liter) mold.
Tap the ramekins gently on the counter to release air bubbles, cover, and refrigerate until firm, at least 4 hours or overnight. To serve, dip each ramekin in warm water for 3-5 seconds, run a thin knife around the edge, and invert onto a plate.

Regional variants

Chocolate bavarois is made by melting 4 oz (115 g) dark chocolate into the warm custard before the gelatin; fruit bavarois folds 1/2 cup (120 ml) thick fruit purée into the cooled custard before the cream.

Cook's notes

Keep the custard below a boil; if it starts to curdle, strain it immediately and proceed.
Cool the custard completely before folding in the cream, but do not let it set solid.
For clean unmolding, use ramekins with straight sides and dip them only briefly in warm water.

Serve with

Fresh raspberry or mango coulis, seasonal berries, or a thin crisp biscuit; coffee or tea.

Make ahead and storage

Cover and refrigerate up to 2 days; unmold just before serving. It does not freeze well.

Bavarian Cream (Bavarois)