Bayrisch Creme – a fantastic dessert
One of the oldest cream dessert recipes
The original recipe of Bayrisch Creme is said to be from 1385, invented at the Castle of the Duke of Bavaria-Ingolstadt, or by his daugher Isabeau. It is the base of many other cream desserts and is either a dish on its own or part of a cake. It is rather simple to make and its basic ingredients are egg yolk, vanilla, sugar and milk. Gelatine gives it the needed stability and whipped cream its fluffyness. Usually it is served with a berry puree and a mint leaf.
Modern versions with coffee or chocolate
There is also new versions of this old recipe that contain chocolate. liqueurs or even coffee. Also the fruit part can vary and does not necessarily consist of berries.
Ingredients for 4 persons
- 4 leaves of gelatin
- 1 Vanilla bean
- 250 ml milk
- 4 egg yolks
- 60 grams sugar
- 250 ml cream
- 200 grams berries usually raspberry
- 1 spoon powder sugar
- mint leaves for the decoration
- Put the gelatin into cold water to soften it. Cut the vanilla bean with a sharp knife alongside and extract the pulp.
- Heat up the milk and add the vanilla bean and vanilla pulp and cook it shortly.
- Use a hand blender and mix the egg yolks with the sugar over a hot water bath. Therefore place them in a bowl and put this bowl in a second bowl with hot water, but avoid that the water gets into the bowl with the egg yolks and the sugar.
- Take out the vanilla bean of the milk and pour the vanilla milk slowly into the egg yolks while still mixing them until the cream gets thickened. Take it from the water bath then, keep mixing it shortly and add the gelatin leaves. Cool it down in the fridge or place it in a cold/icy water bath until it gets a jelly consistency.
- Whipe the cream until it stiffenes. Now add the cream carefully to your vanilla jelly with a big spoon and mix it very gently.
- Fill the cream now into glasses, cover them with foil and place them in the fridge for at least 1,5 hours.
- Clean and wash the berries, dry them, mix them with the poder sugar and puree them. Press the puree through a kitchen sieve onto the cream dessert and place the glasses in the fridge again for at least another 1,5 hours.
- Serve the Bayrisch Creme with a mint leaf on top.
Tips and tricks for the Bayrisch Creme
Take your time with this dessert. Keep the suggested cooling and heating processes quite well to get the best result. We also recommend to follow the instructions quite well, inlcuding best fluffyness of the cream and not too much sugar to enjoy this fantastic alpine dessert.