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Le Chaudron recipe
Crème bavaroise
Bavarian cream
⏱ 40 minServes 6Hard250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
300 ml (1¼ cups)milk
4egg yolks
80 g (3 oz)sugar
4 leavesgelatin
300 ml (1¼ cups)cold heavy cream
1 clovevanilla bean, split
- 300 ml (1¼ cups) milk
- 4 egg yolks
- 80 g (3 oz) sugar
- 4 leaves gelatin
- 300 ml (1¼ cups) cold heavy cream
- 1 clove vanilla bean, split
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water. Heat the milk with the split vanilla bean to a simmer.
- Whisk the yolks and sugar until pale, then whisk in the hot milk.
- Cook over low heat, stirring, until it coats the spoon; do not boil.
- Whisk in the squeezed gelatin and cool until it starts to set.
- Whip the cold cream to soft peaks and fold it in.
- Pour into a mold and chill several hours until set.
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