Recipes > Desserts > Creams > Bavarian Creams > Plain Bavarian Cream

Plain Bavarian Cream


  • 1 pint of cream whipped
  • 1 pint of cream or milk
  • 1/2 cupful of sugar
  • yolks of 4 eggs
  • 1/2 saltspoonful of salt
  • 1/2 box, or 1 ounce, of gelatine soaked in one half cupful of water
  • 1/2 vanilla bean, or 1 teaspoonful of vanilla extract


Whip one pint of cream, and stand it aside to drain. Scald one pint of cream or milk with the vanilla bean split in two; remove it from the fire, and turn it slowly, stirring all the time, on the yolks, which have been beaten with the sugar and salt to a cream. Return it to the fire a moment to set the egg, but take it off the moment it begins to thicken. Add the soaked gelatine and flavoring (if the bean has not been used). Stir until the gelatine has dissolved, then pass it through a sieve. When it is cold, and beginning to set, whip it a few minutes with a Dover beater and then mix in lightly the whipped cream, and turn it into a mold to harden. Avoid using any of the cream which has returned to liquid. This cream should have a spongy texture.


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The Century Cook Book (1901).

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