Vanilla Bavarois

Bavarois ~ one of many divine incarnations of basic items in your pantry deftly combined with air and fire (and ice!)

It is rich and creamy, but light at the same time, like a mouthful of cloud, due to aeration from the whipped cream. Heavenly!

Here are the permutations of 1 basic equation + subtle additions and subtractions.


1. Milk + Sugar + Egg Yolks + Vanilla = Crème Anglaise

2. Crème Anglaise + More Egg Yolks + Caramel = Crème Caramel
3. Crème Caramel + Torch = Crème Brulee
4. Crème Anglaise + Flour or Corn Starch = Crème Patissiere
5. Crème Anglaise + Cream = Vanilla Ice Cream
6. Crème Anglaise + Whipped Cream = Vanilla Parfait

7. Crème Anglaise + Whipped Cream + Gelatin = Crème Bavaroise

8. Milk + Cream + Gelatin + Vanilla = Panna Cotta

For bavarois, you will need ONE(1.) and SEVEN(7.)

A few hours prior to preparation, freeze a clean empty bowl and the whisks of an electric mixer.

Creme Bavaroise


3 Egg yolks
1 c. Milk
1/3 c. Sugar
1 t. Vanilla
3/4 t. Gelatin
1 c. Cream

Separate three large eggs. Reserve the whites for another use. Break up the 3 egg yolks in a bowl and set aside. Warm 1 cup of milk, 1/3 cup of sugar, 1 teaspoon of vanilla, and ¾ teaspoon of gelatin in a saucepan until the sugar and gelatin dissolve. While whisking the egg yolks, pour ¼ cup of the warmed milk mixture in a thin steady stream into the yolks. *Do not pour a lot of the warm milk into the yolks at once or they will cook and turn into breakfast.* Now that the egg yolks have been tempered, pour the yolk-milk mixture back into the saucepan with the rest of the warmed milk. Whisk continuously over low heat until the mixture becomes thick enough to coat the back of a spoon. Congratulations! You have crème anglaise (+ gelatin).

Either plunge the pot into a basin of ice water or transfer the crème anglaise into a cool bowl. Allow this crème to cool until it no longer emits even the faintest whisper of heat when you whisk it.

Pour 1 cup of heavy cream into the chilled bowl that you threw into the freezer earlier. Using the frozen attachments, beat the cream with an electric mixer until stiff peaks form. Gently, fold the whipped cream into the cooled crème anglaise. Be careful not to deflate the cream.

Pour the bavarois into a lightly oiled mold. Chill until set. This could take anytime between 1 hour and overnight. Serve plain, with coulis, fudge, or fruits (or sauce and fruits).