Bavarian Cream

Fruit in bottom of
Cream thickness

Originally from:

Note: easier if you have a food mixer or an electric whisk.
Note: this is a bit like the crème brȗlée custard but is much lighter because of the bubbles in the whipped cream.
Note: this recipe uses agar agar for thickening so that it is completely vegetarian and contains no pig.

Makes: 10 ramekins



  1. Place your chosen fruit into the bottom of your serving glasses/containers.
  2. In a bowl, whisk the egg yolks with half of the sugar.
  3. In another bowl, or your food processor, whisk 500 ml of the cream until it starts to go stiff but not such that it has a structure of its own; this is important as, if it is whipped too much, the texture of the resulting custard will be grainy.
  4. From this point onwards you are committed to getting the mixture into the ramekins without letting it cool below 40 C as it WILL begin to set at that point.
  5. Put the rest of the sugar, the milk, the vanilla pod, the agar agar and the pinch of salt into a saucepan and bring to the boil.
  6. Simmer the mixture for 5 minutes: this gets the agar agar into a state where it will set - it will boil really weirdly, like boiling wallpaper paste; agitate the vanilla pod as you stir to get the seeds into the mixture.
  7. Add the remaining cream to the mixture in the saucepan and bring the mixture back to a simmer.
  8. Pour the contents of the saucepan into the bowl with the eggs and sugar (discarding the vanilla pod) WHILE WHISKING FURIOUSLY.
  9. Gently fold the cream into the mixture, using a flat spatula against the side of the bowl to get all the lumps out.
  10. Immediately place the mixture on top of the fruit in the serving glass/containers; allow to set in the fridge.
  11. Add more fruit on top, or decorate in some other way, before serving.

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