18 Creamy Bavarian Cream Recipes Decadent

Indulge your sweet tooth with these 18 Creamy Bavarian Cream Recipes—each one more decadent than the last! Whether you’re craving a silky dessert for a dinner party or a luscious treat to brighten your week, this roundup has something dreamy for every occasion. Get ready to whisk, chill, and savor the velvety magic of Bavarian cream. Let’s dive in—your spoon is waiting!

Classic Vanilla Bavarian Cream

Silky, dreamy, and just sweet enough, this Classic Vanilla Bavarian Cream is a timeless dessert that feels fancy without the fuss.

• 2 cups whole milk
• 1 tbsp pure vanilla extract
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 cup heavy cream, chilled
• 1 tsp unflavored gelatin
• 2 tbsp cold water

1. In a small bowl, sprinkle 1 tsp gelatin over 2 tbsp cold water; let sit 5 minutes to bloom.
2. Heat 2 cups whole milk and 1 tbsp vanilla extract in a saucepan over medium until steaming (do not boil).
3. Whisk 4 egg yolks, 1/2 cup sugar, 2 tbsp cornstarch, and 1/8 tsp salt in a bowl until pale. Slowly pour in hot milk while whisking.
4. Return mixture to the saucepan. Cook over medium-low, stirring constantly, until thick like pudding (3–4 minutes). Remove from heat.
5. Stir bloomed gelatin into the hot custard until dissolved. Strain through a fine-mesh sieve into a clean bowl; cool to room temperature.
6. Whip 1 cup heavy cream to stiff peaks. Fold gently into the custard until no streaks remain.
7. Divide into serving dishes and chill 4+ hours until set.

The magic here? Gelatin ensures a luxuriously smooth texture that holds its shape but melts on the tongue. Serve with fresh berries for a showstopping finish.

Tip: For extra vanilla flavor, scrape the seeds of a bean into the milk instead of extract.

Chocolate Bavarian Cream Delight

Silky, rich, and just sweet enough, this dreamy dessert is like a cloud of chocolate happiness in every spoonful.

Ingredients:

• 2 cups heavy cream, divided
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tbsp unflavored gelatin
• 1/4 cup cold water
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup semisweet chocolate chips

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
2. In a saucepan, whisk together 1 cup heavy cream, sugar, cocoa powder, and salt over medium heat until steaming (do not boil). Remove from heat, add chocolate chips, and stir until melted and smooth.
3. Stir bloomed gelatin into the warm chocolate mixture until fully dissolved, then mix in vanilla. Cool to room temperature, about 15 minutes.
4. Whip remaining 1 cup heavy cream to stiff peaks. Gently fold into the cooled chocolate mixture until no streaks remain.
5. Divide into serving glasses and chill for at least 4 hours (or overnight) until set.

The magic here? That airy, mousse-like texture—light as a feather but deeply chocolatey. Serve with fresh berries for a pretty contrast.

Tip: For clean layers, chill glasses for 10 minutes before pouring in the cream.

Strawberry Bavarian Cream Parfait

This dreamy, no-bake dessert layers velvety Bavarian cream with fresh strawberries for a showstopping treat that’s easier than it looks.

Ingredients:

• 1 cup fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar, divided
• 1 cup heavy cream, chilled
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup whole milk
• 4 shortbread cookies, crushed

Instructions:

1. Macerate strawberries: Toss strawberries with 1 tbsp sugar in a bowl; let sit 10 minutes until juicy.
2. Whip cream: Beat heavy cream, remaining 1 tbsp sugar, and vanilla until stiff peaks form.
3. Make pudding: Whisk pudding mix and milk in a separate bowl for 2 minutes until thickened. Gently fold in half the whipped cream.
4. Layer parfaits: In glasses, alternate crushed cookies, Bavarian cream (pudding mixture), strawberries, and remaining whipped cream. Repeat layers.
5. Chill: Refrigerate for at least 1 hour before serving.

The magic here? The pudding-lightened Bavarian cream stays impossibly airy but slices neatly—perfect for elegant individual servings.

Tip: For a boozy twist, drizzle the strawberries with 1 tbsp Grand Marnier before layering.

Matcha Green Tea Bavarian Cream

Silky, subtly sweet, and infused with earthy matcha, this elegant dessert is a showstopper that’s surprisingly simple to whip up.

Ingredients:

• 1 ½ cups whole milk
• 1 tbsp high-quality matcha powder
• ¼ cup granulated sugar
• 3 large egg yolks
• 1 ½ tsp unflavored gelatin
• 2 tbsp cold water
• ¾ cup heavy cream, chilled
• Pinch of salt

Instructions:

1. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl; let sit 5 minutes until spongy.
2. Heat milk: Warm milk in a saucepan over medium heat until steaming (do not boil). Whisk in matcha powder until smooth.
3. Prepare custard: In a bowl, whisk egg yolks, sugar, and salt until pale. Slowly pour in hot matcha milk while whisking constantly. Return mixture to the saucepan and cook over low heat, stirring, until thickened (about 5 minutes). Remove from heat.
4. Add gelatin: Stir bloomed gelatin into the warm custard until fully dissolved. Strain through a fine-mesh sieve into a clean bowl; let cool to room temperature.
5. Fold in cream: Whip chilled heavy cream to soft peaks. Gently fold into the cooled custard until no streaks remain.
6. Chill: Pour into serving glasses or a mold. Refrigerate 4 hours or until set.

The magic here? The matcha’s vibrant color and delicate bitterness balance the cream’s richness, making each spoonful feel luxurious yet light.

Tip: For extra flair, dust with matcha powder or top with fresh berries before serving.

Raspberry Swirl Bavarian Cream

This dreamy dessert combines velvety Bavarian cream with a tangy raspberry swirl—perfect for impressing guests or treating yourself!

Ingredients:

• 1 1/2 cups heavy cream, chilled
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1/2 cup raspberry jam (seedless preferred)
• 1 tbsp lemon juice

Instructions:

1. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes until spongy.
2. Heat base: Warm milk and sugar in a saucepan over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat, whisk in vanilla and bloomed gelatin until fully dissolved.
3. Whip cream: Beat heavy cream in a chilled bowl to soft peaks. Gently fold in cooled milk mixture until smooth.
4. Swirl: Mix raspberry jam with lemon juice. Layer half the cream into 4 glasses, dollop with jam mixture, then repeat. Use a knife to swirl gently.
5. Chill: Refrigerate 4 hours or overnight until set.

The magic here? The jam swirl stays vibrant and slightly tart against the lush cream—no baking required!

Tip: For clean layers, chill glasses 10 minutes before assembling.

Pumpkin Spice Bavarian Cream

This Pumpkin Spice Bavarian Cream is like autumn in a bowl—silky, spiced, and just sweet enough to feel like a treat without being overwhelming.

• 1 cup whole milk
• 1 cup heavy cream, divided
• 3/4 cup pumpkin puree
• 1/2 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 4 large egg yolks
• 2 tsp vanilla extract
• 2 1/4 tsp unflavored gelatin
• 2 tbsp cold water

1. In a small bowl, sprinkle 2 1/4 tsp unflavored gelatin over 2 tbsp cold water. Let sit 5 minutes to bloom.
2. In a saucepan, whisk together 1 cup whole milk, 1/2 cup heavy cream, 3/4 cup pumpkin puree, 1/2 cup granulated sugar, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt. Heat over medium until steaming (do not boil).
3. In a separate bowl, whisk 4 large egg yolks. Slowly pour half the hot milk mixture into the yolks, whisking constantly, then return everything to the saucepan. Cook over low heat, stirring, until thickened (about 3–4 minutes). Remove from heat.
4. Stir bloomed gelatin and 2 tsp vanilla extract into the warm mixture until fully dissolved. Strain through a fine-mesh sieve into a clean bowl.
5. Whip the remaining 1/2 cup heavy cream to soft peaks, then fold into the pumpkin mixture until smooth. Divide into ramekins and chill 4 hours or overnight.

The magic here? The texture—luxuriously light yet rich, with a whisper of spice that lingers. Serve with a dollop of whipped cream and a sprinkle of cinnamon for extra coziness.

Tip: For a quicker set, chill the ramekins in the freezer for 1 hour before transferring to the fridge.

Coconut Bavarian Cream Dream

This silky, tropical-inspired dessert is like a cloud of coconut bliss—perfect for impressing guests or treating yourself after a long day.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tbsp unflavored gelatin
• 3 tbsp cold water
• 1 tsp vanilla extract
• 1 cup heavy cream, chilled
• Toasted coconut flakes (for garnish)

Instructions:

1. In a saucepan over medium heat, whisk together coconut milk, whole milk, sugar, and 1/4 tsp salt until steaming (about 5 minutes). Do not boil.
2. Sprinkle 1 tbsp gelatin over 3 tbsp cold water in a small bowl; let sit 5 minutes until spongy. Whisk into the warm milk mixture until fully dissolved, then stir in 1 tsp vanilla. Remove from heat and let cool to room temperature.
3. In a separate bowl, beat chilled heavy cream to stiff peaks. Gently fold into the cooled coconut mixture until no streaks remain.
4. Divide into 6 ramekins or glasses. Chill 4+ hours (or overnight) until set. Top with toasted coconut flakes before serving.

The magic here? The cream stays incredibly light yet holds its shape beautifully—thanks to that careful fold of whipped cream into the coconut base.

Tip: For extra coconut punch, toast the flakes in a dry skillet over low heat until golden, stirring often.

Lemon Zest Bavarian Cream

This Lemon Zest Bavarian Cream is a silky, citrus-kissed dream—light enough to let the bright lemon shine but rich enough to feel indulgent.

• 1 cup whole milk
• 1 cup heavy cream
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tbsp finely grated lemon zest (from about 2 lemons)
• 1 1/2 tsp unflavored gelatin
• 1 tsp vanilla extract
• Pinch of salt

1. In a small bowl, sprinkle 1 1/2 tsp gelatin over 2 tbsp cold water; let sit 5 minutes to bloom.
2. Heat 1 cup milk and 1 cup heavy cream in a saucepan over medium until steaming (do not boil). Whisk in 2 tbsp lemon zest, cover, and let steep off heat for 10 minutes.
3. Strain the milk mixture through a fine sieve, pressing on the zest to extract flavor. Discard zest.
4. In a bowl, whisk 4 egg yolks, 1/2 cup sugar, and a pinch of salt until pale. Slowly pour in the warm milk, whisking constantly.
5. Return mixture to the saucepan. Cook over low heat, stirring constantly, until it coats the back of a spoon (about 5–7 minutes; do not simmer). Remove from heat, stir in bloomed gelatin and 1 tsp vanilla until dissolved.
6. Pour into 4 ramekins or glasses. Chill at least 4 hours, or until set.

The magic here? The zest infuses the cream twice—first while steeping, then again when strained—for a vibrant lemon flavor without bitterness.

Tip: For extra flair, top with fresh berries or a dollop of whipped cream just before serving.

Caramel Drizzle Bavarian Cream

Silky, dreamy Bavarian cream gets a decadent upgrade with a golden caramel drizzle—this dessert is pure elegance in every spoonful.

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cold water
• 1 tbsp unflavored gelatin
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup heavy cream, chilled
• 1/2 cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. In a saucepan, heat whole milk over medium-low until steaming (do not boil).
2. Whisk together granulated sugar and egg yolks in a bowl until pale. Slowly pour in hot milk while whisking.
3. Return mixture to the saucepan. Cook over low heat, stirring constantly, until thickened (about 5–7 minutes; coats the back of a spoon).
4. In a small bowl, sprinkle gelatin over cold water; let sit 5 minutes. Stir into the hot custard until dissolved. Mix in vanilla extract and salt.
5. Strain custard into a clean bowl; cool to room temperature, stirring occasionally.
6. Whip heavy cream to stiff peaks. Fold gently into the cooled custard.
7. Divide into serving glasses; chill 4 hours or until set. Drizzle with warmed caramel sauce just before serving.

The contrast of cool, velvety cream with that rich caramel ribbon? Absolute magic. Tip: For extra flair, sprinkle flaky sea salt over the caramel!

Tiramisu-Inspired Bavarian Cream

This dreamy dessert blends the airy richness of Bavarian cream with the coffee-kissed charm of tiramisu—no baking required!

Ingredients:

• 1 1/2 cups heavy cream, cold
• 3/4 cup whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 24 ladyfinger cookies
• 2 tbsp cocoa powder, for dusting

Instructions:

1. Bloom gelatin: Sprinkle 1 1/2 tsp gelatin over 2 tbsp cold water in a small bowl; let sit 5 minutes until spongy.
2. Make custard: Whisk 4 egg yolks with 1/2 cup sugar in a saucepan. Gradually add 3/4 cup milk, then cook over medium-low heat, stirring constantly, until thickened (about 8 minutes). Remove from heat; stir in bloomed gelatin and 1 tsp vanilla until dissolved. Strain into a bowl and chill 20 minutes.
3. Whip cream: Beat 1 1/2 cups heavy cream to stiff peaks. Fold into cooled custard.
4. Layer: Quickly dip 24 ladyfingers one by one into 1/2 cup coffee (don’t oversoak!). Arrange half in a 9″ dish, spread half the cream over, then repeat layers. Chill 4 hours.
5. Serve: Dust with 2 tbsp cocoa powder just before serving.

The magic here? The coffee-infused ladyfingers soften just enough to mimic tiramisu’s signature texture, while the Bavarian cream stays luxuriously light.

Tip: For a boozy twist, add 1 tbsp coffee liqueur to the custard with the vanilla.

Mocha Bavarian Cream Bliss

This dreamy dessert combines the rich flavors of coffee and chocolate in a silky-smooth custard that’s surprisingly simple to whip up.

Ingredients:

• 1 cup whole milk
• 1 tbsp instant espresso powder
• 1/2 cup granulated sugar
• 3 large egg yolks
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 1/2 tsp unflavored gelatin
• 1 cup heavy cream, chilled
• Dark chocolate shavings (for garnish)

Instructions:

1. In a small saucepan, heat the whole milk and instant espresso powder over medium heat until steaming (about 3 minutes). Remove from heat and whisk until the espresso dissolves.
2. In a bowl, whisk together the granulated sugar, egg yolks, and cocoa powder until pale and thick. Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
3. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil. Remove from heat and stir in the vanilla extract.
4. Sprinkle the gelatin over 2 tbsp cold water in a small bowl; let sit 1 minute. Microwave for 10 seconds to dissolve, then whisk into the custard until smooth. Strain through a fine-mesh sieve into a clean bowl and let cool to room temperature.
5. Whip the heavy cream to soft peaks. Gently fold into the cooled custard until no streaks remain. Divide among serving glasses and chill for at least 4 hours.
6. Top with dark chocolate shavings before serving.

The magic here? The espresso deepens the chocolate flavor without overpowering it, while the gelatin ensures a luxuriously light yet sliceable texture—no fancy molds needed!

Tip: For a stronger coffee kick, swap the espresso powder for 1 tbsp cold brew concentrate.

Blueberry Bavarian Cream Tart

This dreamy tart combines a buttery crust, velvety Bavarian cream, and a burst of fresh blueberries—perfect for impressing guests or treating yourself!

Ingredients:

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 tsp vanilla extract, 1 1/2 tsp unflavored gelatin, 2 large egg yolks
• For the topping: 2 cups fresh blueberries, 2 tbsp apricot jam (warmed)

Instructions:

1. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into a 9-inch tart pan. Chill 15 minutes.
2. Bloom gelatin: Sprinkle gelatin over 2 tbsp cold milk; let sit 5 minutes until spongy.
3. Cook custard: Whisk egg yolks and 1/4 cup sugar in a bowl. Heat remaining milk and cream until steaming. Slowly pour into yolks, whisking constantly. Return to saucepan; cook on medium-low, stirring, until thickened (4–5 minutes). Off heat, stir in vanilla and gelatin until dissolved. Strain into a bowl; cool 10 minutes.
4. Assemble: Pour filling into crust. Chill 4 hours or until set. Top with blueberries and brush with warm jam for shine.

The magic here? The gelatin-stabilized cream stays sliceable but melts luxuriously on the tongue—no soggy crust!

Tip: For a quicker set, spread the filling in a thin layer on a baking sheet to cool before adding to the crust.

Banana Pudding Bavarian Cream

This dreamy dessert combines the nostalgic flavor of banana pudding with the silky-smooth texture of Bavarian cream—no baking required!

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• 2 ripe bananas, mashed
• 1 cup heavy cream, chilled
• Vanilla wafers and banana slices (for layering)

Instructions:

1. In a saucepan, whisk together 2 cups whole milk, 1/2 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
2. Whisk 2 large egg yolks in a bowl, then slowly ladle in 1/2 cup of the hot milk mixture to temper. Pour back into the saucepan and cook 2 more minutes until glossy.
3. Remove from heat; stir in 1 tsp vanilla extract, 1 tbsp unsalted butter, and mashed bananas. Strain through a fine-mesh sieve into a bowl, then press plastic wrap directly on the surface. Chill 2 hours.
4. Whip 1 cup heavy cream to stiff peaks. Fold into the cooled custard until no streaks remain.
5. Layer vanilla wafers, banana slices, and cream in glasses. Chill 4 hours before serving.

The magic here? Straining the custard ensures a velvety texture, while the whipped cream lightens it up just enough to feel indulgent but not heavy.

Tip: For extra flair, torch the top with a kitchen torch or sprinkle crushed wafers over each serving.

Peanut Butter Bavarian Cream

Silky, nutty, and just sweet enough, this peanut butter Bavarian cream is like a cloud of dessert heaven—perfect for spooning over cakes or eating straight from the bowl.

Ingredients:

• 1 cup whole milk
• 1/2 cup creamy peanut butter (not natural-style)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 large egg yolks
• 1 tbsp powdered gelatin
• 1/4 cup cold water
• 1 cup heavy cream, chilled

Instructions:

1. In a small bowl, sprinkle the powdered gelatin over the cold water and let bloom for 5 minutes.
2. In a saucepan over medium heat, warm the milk, peanut butter, sugar, vanilla extract, and salt, whisking until smooth (about 3 minutes). Do not boil.
3. Whisk the egg yolks in a separate bowl. Slowly drizzle in 1/2 cup of the warm milk mixture while whisking constantly to temper. Pour the yolk mixture back into the saucepan and cook, stirring, until slightly thickened (2–3 minutes).
4. Remove from heat and stir in the bloomed gelatin until fully dissolved. Strain through a fine-mesh sieve into a bowl and cool to room temperature.
5. In a separate bowl, whip the heavy cream to soft peaks. Gently fold into the peanut butter mixture until no streaks remain.
6. Divide into serving glasses and chill for at least 4 hours, or until set.

The magic here? The peanut butter stays rich but light, thanks to the whipped cream folded in—no one will guess how simple it is to make.

Tip: For extra flair, top with crushed peanuts or a drizzle of melted chocolate before serving.

Orange Blossom Bavarian Cream

This dreamy, floral-infused dessert is like a cloud of citrusy sweetness—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large egg yolks
• 1/3 cup granulated sugar
• 2 tbsp orange blossom water
• 1 1/2 tsp unflavored gelatin
• Pinch of salt
• Fresh berries or mint, for garnish (optional)

Instructions:

1. In a small bowl, sprinkle gelatin over 2 tbsp cold water; let sit 5 minutes to bloom.
2. Heat milk and cream in a saucepan over medium until steaming (do not boil). Meanwhile, whisk egg yolks, sugar, orange blossom water, and salt in a bowl until pale and slightly thickened.
3. Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Return to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5–7 minutes). Remove from heat.
4. Stir bloomed gelatin into the warm custard until fully dissolved. Strain through a fine-mesh sieve into a bowl, then divide among 4 ramekins. Chill at least 4 hours or until set.
5. To serve, dip ramekins briefly in warm water and invert onto plates. Garnish with berries or mint if desired.

The delicate floral aroma of orange blossom water elevates this classic dessert into something truly elegant—yet it’s surprisingly simple to make!

Tip: For extra flair, top with a drizzle of honey or candied orange zest before serving.

Cherry Almond Bavarian Cream

This dreamy dessert combines tart cherries and nutty almond in a silky-smooth cream that’s as elegant as it is easy to make.

Ingredients:

• 1 cup fresh or frozen pitted cherries (thawed if frozen)
• 1/4 cup granulated sugar
• 1 tsp lemon juice
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1 1/2 tsp almond extract
• 2 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• Pinch of salt

Instructions:

1. Make the cherry compote: In a small saucepan, combine cherries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 8–10 minutes, stirring often, until syrupy. Remove from heat and let cool slightly.
2. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl; let sit 5 minutes until spongy.
3. Prepare custard: Whisk egg yolks and 1/3 cup sugar in a bowl until pale. In a saucepan, heat milk and cream until steaming (do not boil). Slowly pour 1/2 cup hot milk into yolks, whisking constantly, then return mixture to the saucepan. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat.
4. Finish cream: Stir bloomed gelatin and almond extract into custard until dissolved. Strain through a fine-mesh sieve into a bowl. Fold in cherry compote, leaving streaks. Pour into 4 ramekins and chill 4 hours or overnight.

The magic here? Swirling the cherries creates a marbled effect that makes every spoonful a little different. Serve chilled with extra cherries on top!

Tip: For cleaner slices, dip ramekins in hot water for 5 seconds before unmolding.

Hazelnut Bavarian Cream Elegance

Silky, nutty, and luxuriously smooth, this hazelnut-infused Bavarian cream is a showstopper dessert that feels fancy but comes together with ease.

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream, divided
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 1/2 tsp pure vanilla extract
• 1/4 cup hazelnut butter (or 1/3 cup finely ground toasted hazelnuts)
• 2 tsp unflavored gelatin
• 2 tbsp cold water
• Pinch of salt

Instructions:

1. Bloom the gelatin: Sprinkle 2 tsp gelatin over 2 tbsp cold water in a small bowl. Let sit for 5 minutes until spongy.
2. Whisk the yolks: In a medium bowl, whisk 4 egg yolks with 1/2 cup sugar and a pinch of salt until pale and slightly thickened.
3. Heat the base: In a saucepan over medium heat, warm 1 cup milk and 1/2 cup heavy cream until steaming (do not boil). Slowly pour into the yolk mixture while whisking constantly.
4. Cook the custard: Return the mixture to the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 5–7 minutes). Remove from heat.
5. Add flavorings: Stir in 1 1/2 tsp vanilla and 1/4 cup hazelnut butter until smooth. Add bloomed gelatin and stir until fully dissolved.
6. Chill and whip: Strain the mixture into a clean bowl and refrigerate for 30 minutes, stirring occasionally, until slightly thickened. Whip the remaining 1/2 cup heavy cream to soft peaks, then fold into the custard.
7. Set and serve: Pour into individual glasses or a mold. Chill for at least 4 hours (or overnight) until firm. Garnish with crushed hazelnuts if desired.

The magic here? The hazelnut butter gives this cream a rich, toasty depth while keeping it impossibly light—like a cloud with a nutty whisper.

Tip: For extra elegance, layer with chocolate sauce or fresh berries just before serving.

Spiced Chai Bavarian Cream

Silky, spiced, and just sweet enough, this elegant dessert is like a hug in a bowl—perfect for impressing guests or treating yourself.

Ingredients

• 2 cups whole milk
• 4 chai tea bags (or 2 tbsp loose-leaf chai)
• 1/2 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp ground ginger
• Pinch of ground cloves
• 4 large egg yolks
• 1 1/2 tsp vanilla extract
• 1 tbsp powdered gelatin
• 1/4 cup cold water
• 1 cup heavy cream, chilled

Instructions

1. In a saucepan, heat milk over medium until steaming (do not boil). Remove from heat, add tea bags, and steep for 10 minutes. Discard tea bags.
2. Whisk sugar (1/2 cup), cinnamon (1/4 tsp), cardamom (1/8 tsp), ginger (1/8 tsp), and cloves (pinch) into the milk. Return to low heat until sugar dissolves.
3. In a bowl, whisk egg yolks. Slowly pour 1/2 cup of the warm milk mixture into yolks while whisking, then return everything to the saucepan. Cook over low heat, stirring constantly, until thickened (about 5 minutes—it should coat the back of a spoon). Strain through a fine sieve.
4. Sprinkle gelatin over cold water (1/4 cup) in a small bowl; let bloom for 5 minutes. Whisk into the warm custard until dissolved, then stir in vanilla (1 1/2 tsp). Cool to room temperature.
5. Whip heavy cream to soft peaks. Fold into the cooled custard until no streaks remain. Divide into ramekins and chill for at least 4 hours.

The magic here? The custard sets with a cloud-like lightness, letting the chai spices shine without heaviness. Serve with a dusting of cinnamon for extra warmth.

Tip: For a quicker chill, pop the ramekins in the freezer for 1 hour before transferring to the fridge.

Conclusion

With 18 luscious Bavarian cream recipes, this roundup is your ticket to creamy, dreamy desserts! Whether you’re a baking pro or a newbie, there’s a decadent treat here for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the sweet inspiration on Pinterest—your fellow dessert lovers will thank you. Happy baking!