Caramel Bavarian Cream

6 servings Prep: 15 m Cook: 10 m Total: 40 m Intermediate
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Caramel Bavarian Cream
This dessert can be served plain and is the perfect filling for your King Cake or homemade doughnuts. A silky caramel custard lightened with gelatin and whipped egg whites creates an elegant cream that’s perfect on its own or as a luxurious filling.

Ingredients

6 servings
  • 2 cups milk
  • 4 eggs, separated
  • 1 tsp vanilla
  • 2 tbsp granulated sugar
  • 3/4 cup granulated sugar
  • 1/3 cup boiling water
  • 2 tbsp gelatin (unflavored)
  • 1/2 cup cold water

Step-by-Step Instructions

  1. Separate the eggs, placing yolks in one bowl and whites in another. Set egg whites aside.
  2. Scald milk (heat milk almost to boiling, around 180°F) and pour over egg yolks, beaten slightly with the 2 tablespoons of sugar. This creates a soft custard base.
  3. In a heavy-bottomed saucepan, caramelize the 3/4 cup of sugar over medium heat until it turns amber brown, watching carefully to prevent burning. Carefully dissolve the caramelized sugar in the 1/3 cup boiling water (it will steam and bubble vigorously).
  4. Add the caramel mixture to the soft custard, stirring to combine.
  5. Soften the gelatin in the 1/2 cup cold water for about 5 minutes, then add to the warm custard mixture and stir until completely dissolved.
  6. Strain the mixture into a bowl and set in ice water to cool, stirring occasionally.
  7. When the mixture begins to thicken and reaches the consistency of unbeaten egg whites (about 15-20 minutes), add the vanilla.
  8. Beat the reserved egg whites until stiff peaks form, then gently fold into the thickened custard.
  9. Pour into serving dishes or a mold and chill for at least 2 hours until fully set. Serve plain or topped with whipped cream.

Common Problems and Solutions

Q: Why did my caramel seize up when I added the water?

A: This is normal—caramelized sugar will bubble and harden when liquid is added. Keep stirring over low heat and it will dissolve into a smooth syrup. Make sure your water is boiling hot to help it dissolve faster.

Q: How do I know when the custard is thick enough to fold in the egg whites?

A: The mixture should coat the back of a spoon and have the consistency of unbeaten egg whites. If you add the egg whites too soon, they'll deflate; too late and you'll have lumps.

Q: Can I unmold this or should I serve it in dishes?

A: You can unmold it if you lightly oil your mold first. Dip the mold briefly in warm water and invert onto a plate. For a sure thing, serve in individual dessert cups.

Tips and Techniques

When caramelizing sugar, watch it carefully—it goes from perfect to burned very quickly. Use a heavy-bottomed pan for even heat distribution. The ice water bath is essential to stop the custard from continuing to cook and to achieve the right consistency for folding in the egg whites.

Ingredient Substitutions

  • unflavored gelatin: agar-agar (use 1 tablespoon)
  • whole milk: half-and-half

Equipment Needed

  • Heavy-bottomed saucepan for caramelizing sugar
  • Double boiler or heat-proof bowl for custard (optional but helpful)
  • Electric mixer for beating egg whites
  • Strainer or fine-mesh sieve
  • Large bowl for ice water bath

Historical Context

Bavarian cream (Bavarois) is a French dessert that became popular in Louisiana through the region’s strong French culinary heritage. The caramel version is particularly beloved for filling King Cakes during Mardi Gras season.