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Dessert

Bavarian Cream with Eggs

A chilled custard dessert made from cream, milk, gelatin, sugar, eggs, candied orange peel, and flavored with vanilla or almond.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Bavarian Cream with Eggs

Ingredients

Directions

Prepare

  1. Soak the gelatin in cold water.

  2. Whip the heavy cream.

  3. Heat the milk in a double boiler.

  4. Beat the egg yolks.

  5. Combine sugar and salt.

Make the custard

  1. Stir the mixture into the hot milk.

  2. Cook for two minutes, stirring constantly.

  3. Add the soaked gelatin.

  4. Strain the mixture into a big bowl or granite dish.

  5. Set the mixture in a pan of cracked ice.

Flavor and finish

  1. Add vanilla or almond flavoring (a teaspoonful each), a half cup of candied orange peel, and two tablespoonfuls of the juice.

  2. Stir until the mixture begins to harden.

  3. Fold in the whipped cream and the beaten egg whites.

Nutrition, whole recipe (rough)

389Calories
16 gProtein
19 gFat
41 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + orangetop 15% of all pairs
    Smell alikemoderate
    Cooked together4,696 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks thicken the custard and whites add airy lightness when folded in.
Heavy cream
Whipped and folded in, it adds richness and a light, creamy texture.
Gelatine
Sets the cooled custard so it holds its shape when chilled.
Milk
Forms the liquid base of the custard along with the yolks.
Sugar
Sweetens the custard and balances the richness of the cream.

The step that matters

Stir the mixture into the hot milk. Adding the egg yolks to hot liquid too quickly can scramble them. Stirring constantly while gradually combining and then cooking gently thickens the custard smoothly.

Swap the orange

How well each one fits the dish's main ingredients (cream, milk, sugar, egg):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Orangethe original

Fit is the average pairing score against cream, milk, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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