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Bavarian Cream Recipe
I’m a big fan of crème brûlée – luscious, sweet cream topped with a grilled sugar crust. The French really know how to make dessert – think chocolate mousse, éclair, tarte tatin, profiterole, Rhum Baba, I could go on.
But I’m not a fan of the dud brûlée – you know, the ones that are runny, or – quelle horreur – the ones with the scrambled egg consistency.
So whether I’m catering a wedding or wonderful party here at Willow Grill, or cooking dinner for my friends, sometimes I like to take out the risk factor, and make a delicious Bavarian Cream.
Bavarian Cream – it’s as delectable as it’s French cousin the brûlée, but is far more reliable. Easier to perfect, if you like. Like a friend you can depend on, and just as popular.
So, if you’re looking for a simple yet stylish dessert, get out your sweetest, dainty crystal cups (or mismatched retro glassware) as they make the perfect vessel for Bavarian Cream.
This is a recipe you prepare ahead and leave in the fridge until it is time to serve.
Here at Willow Grill we serve it with a slice of orange and a biscuit, and I’d always recommend a glass of dessert wine. A Sticks Botrytis Riesling would go down a treat!
Buon appetit – do let me know what you think!
Chef, GM – Quality Inn Margaret River
Bring the cream and milk to the boil with 1 tablespoon of the caster sugar.
Whisk the egg yolks and remaining sugar together until mixture is thick and pale. Slowly add the boiling cream and milk to egg yolk mixture, whisking as you pour.
Return mixture back to the pot over a very low heat for a further 5 minutes making sure you keep stirring. Your mixture will start to thicken to a rich custard.
Squeeze excess water from your leaf gelatin and stir it through the custard. Pass the mix through a fine strainer and pour it into your glasses.
Chill for 2 hours in a refrigerator and serve with some fresh orange and a sugar biscuit.
Add to the experience and enjoy a lovely dessert wine.
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