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Dessert

Caramel Bavarian Cream

A chilled custard dessert made with caramel, milk, eggs, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Caramel Bavarian Cream

Ingredients

Directions

Make the custard

  1. Make a custard by combining the caramel sugar, scalded milk, and egg yolks with the additional sugar.

  2. Pour the custard over beaten egg whites.

  3. Dissolve the gelatin in the water and add it to the custard.

Thicken and set

  1. Stir the mixture in ice water until it thickens.

  2. Whip the heavy cream and fold it into the custard mixture.

  3. Pour the mixture into a mold and refrigerate until set.

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.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

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

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

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

What each ingredient does

Granulated gelatin
Sets the custard into a firm, sliceable structure as it chills.
Egg yolks
Thicken the custard and add richness through their proteins and fat.
Heavy cream
Whipped, it adds lightness and a creamy, airy texture to the set dessert.
Scalded milk
Forms the liquid base of the custard and adds creaminess.
Granulated sugar
Provides sweetness, and the caramelized portion adds deep caramel flavor.

The step that matters

Stir the custard in ice water until it thickens. Cooling the custard evenly while stirring thickens it smoothly. If it is left too warm, the gelatin may not set properly, and if it is too cold, it can set in lumps before the cream is folded in.

“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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