Bayerische Creme (German Bavarian Cream)
A wobbling vanilla custard cream set with gelatine and lightened with whipped cream, served with a bright raspberry sauce.
- Time35 min plus chilling
- LevelMedium
- Costabout £0.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.
5 min - 2
Heat the milk and vanilla in a pan until just steaming. Whisk the yolks and 80 g sugar in a bowl until pale, then pour in the hot milk, whisking.
- 3
Return to the pan and stir over a low heat for 4 to 5 minutes until the custard coats the back of a spoon. Do not let it boil.
4 min 30 s - 4
Squeeze the water from the gelatine and stir it into the hot custard until dissolved. Strain into a bowl and cool, stirring now and then, until it is cold and just beginning to thicken.
- 5
Whip the cream to soft peaks and fold it into the custard. Pour into six lightly oiled moulds or glasses and chill for at least 4 hours until set.
240 min - 6
Simmer the raspberries, 2 tbsp sugar and lemon juice for 3 minutes, then sieve if you like a smooth sauce. Turn out the creams, or serve in the glasses, with the sauce poured over.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
