Bavarian Cream (Bayerische Creme)

Name: Bavarian Cream (Bayerische Creme)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Germany
Ingredients: 2 cups (480 ml) whole milk; 1 vanilla bean, split lengthwise and seeds scraped, or 2 tsp (10 ml) vanilla extract; 4 large egg yolks; 1/2 cup (100 g) granulated sugar; Pinch of salt; 3 sheets gelatin (about 6 g) or 2 1/4 tsp (7 g) powdered gelatin; 3 tbsp (45 ml) cold water, if using powdered gelatin; 1 cup (240 ml) heavy cream, cold

Bayerische Creme Say it: BYE-uh-rih-sheh KREHM

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

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Bavarian cream, or Bayerische Creme, is a classic German dessert from Bavaria: a silky vanilla custard set lightly with gelatin and folded with whipped cream. It is served chilled, often unmolded from a decorative mold and surrounded by tart fruit sauce. The texture is airy yet rich, with a clean vanilla flavor and a delicate wobble. It appears on home tables and in traditional restaurants, especially for Sunday lunches and festive meals.

Bavarian Cream (Bayerische Creme)

Bayerische Creme

Pronounced BYE-uh-rih-sheh KREHM

Serves: 4
Prep: 20 min
Cook: 20 min
Total: 40 min
Level: Medium

Gluten-free

Also nut-free.

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

Ingredients

4 servings

Custard

2 cups (480 ml)480 ml (2 cups) whole milk
1 vanilla bean, split lengthwise and seeds scraped, or 2 tsp (10 ml) vanilla extract
4 large egg yolks
1/2 cup (100 g)100 g (1/2 cup) granulated sugar
Pinch of salt
3 sheets gelatin (about 6 g) or 2 1/4 tsp (7 g) powdered gelatin
3 tbsp (45 ml)45 ml (3 tbsp) cold water, if using powdered gelatin

Cream

1 cup (240 ml)240 ml (1 cup) heavy cream, cold

Method

If using powdered gelatin, sprinkle it over the 3 tbsp (45 ml) cold water in a small bowl and let stand for 5 minutes until spongy. If using sheet gelatin, soak it in a bowl of cold water until soft, about 5 minutes.
Warm the milk with the vanilla bean and scraped seeds in a saucepan over medium heat until steaming but not boiling. Remove from the heat and let infuse for 10 minutes, then lift out the vanilla bean.
Whisk the egg yolks, sugar, and salt in a bowl until pale and slightly thickened, about 2 minutes. Gradually whisk in the warm milk to temper the eggs, then return the mixture to the saucepan.
Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon and reaches 180°F (82°C), 5 to 8 minutes; do not let it boil. If using vanilla extract, stir it in now.
Off the heat, add the drained sheet gelatin or the bloomed powdered gelatin and stir until completely dissolved. Strain through a fine-mesh sieve into a clean bowl, then cool, stirring often, until lukewarm and just beginning to thicken, 15 to 20 minutes.
Whip the cold cream to soft peaks, until the beaters leave a trail and the tips droop. Fold one-third into the custard to lighten it, then fold in the rest until no white streaks remain.
Pour into a 4-cup (1 L) mold or four 1-cup (240 ml) ramekins. Cover and refrigerate until fully set and the surface springs back when touched, at least 4 hours or overnight.
To unmold, dip the mold briefly in warm water, run a thin knife around the edge, and invert onto a serving plate. Serve with cherry or raspberry sauce.

Regional variants

Modern versions flavor the custard with chocolate, coffee, or fruit purée, and individual glasses are often used instead of a mold.

Cook's notes

Use a thermometer: the custard should reach 180°F (82°C) but never boil, or the yolks can curdle. If it does curdle, strain it immediately and proceed.
Gelatin sets the cream only lightly; measure carefully. For a firmer dessert, use 4 sheets (about 8 g), but keep the airy texture in mind.
Rinse the mold with cold water before filling, or lightly brush it with neutral oil, for easier unmolding.

Serve with

Traditional with tart cherry, raspberry, or red currant sauce, or fresh berries.

Make ahead and storage

Keep covered in the refrigerator for up to 2 days; unmold just before serving.

Bavarian Cream (Bayerische Creme)