Eats & DrinksDesserts

Vanilla Bavarian Recipe from I Know How To Cook


HowtoCook1 HowtoCook2HowtoCook3HowtoCook4This post is sponsored by Chinet.HowtoCook5

When choosing a French dessert recipe for our movie night, we slipped away and got lost in the French bible of home cooking, I Know How To Cook.  I mean, what better cookbook to scour than the number one selling cookbook in France for three generations?! Using Chinet’s Bakeware, I made a vanilla Bavarian dessert with a red berry sauce to garnish. The Bavarian cream needs to set for a few hours so I poured it into an 8×8 baking pan. This is a disposable pan, which makes for an extremely easy clean-up! The pans are also great for gifting brownies. They come with lids, so you can wrap up a treat and send it home with guests as a party favor. We thought it was the perfect dessert and easy to serve for our girls movie night!

Vanilla Bavarian from the book I Know How To Cook

3/4 ounce gelatin
1 1/2 teaspoons vanilla bean paste
2 cups whole milk
1/2 cup sugar
6 egg yolks
1 cup heavy cream
1 cup fresh raspberries
1 cup fresh strawberries

In a large sauce pan, bring the milk and sugar to a simmer.
Place the egg yolks in a separate bowl and whisk.
Add the hot milk mixture to the egg yolks and whisk.
Pour back into the saucepan and gradually thicken the custard on low heat. The thickness should coat the back of a spoon. Try not to let it boil.
Dissolve the gelatin in 3 tablespoons hot water before adding it to the cream.
Add the dissolved gelatin to the cream while it’s still hot and whisk to combine.
If it curdles, you can add it to a mixer and blend on high for a few seconds until it’s smooth.
Let the mixture cool to room temperature.
Whip the heavy cream into soft peaks and fold it into the mixture.
Pour into an 8×8 pan and refrigerate for 2 hours or until set.
In a food processor add 2 cups of fruit and blend until smooth. Strain to remove the seeds.

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