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Coffee Bavarian Cream

A coffee-flavored Bavarian cream made with milk, ground coffee, egg yolks, sugar, whipped cream, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Coffee Bavarian Cream

Why it works: Cream and gelatin 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 ↓

Coffee Bavarian Cream

Ingredients

Directions

Make the coffee milk

  1. Combine milk and ground coffee in a saucepan.

  2. Cook until well mixed.

  3. Strain through a jelly bag.

Make the custard

  1. Beat the egg yolks.

  2. Mix in the sugar.

  3. Cook this mixture as you would for a custard.

Finish and set

  1. Add the whipped cream.

  2. Add the dissolved gelatin.

  3. Stir well.

  4. Place the mixture in a cool place until it thickens.

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.

Photo for illustrative purposes only · Contact us to use it

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 + gelatintop 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 + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Milk
Forms the liquid base that the custard and coffee flavour are built on.
Egg yolks
Thicken the custard when cooked gently and add richness.
Sugar
Sweetens the custard and balances the bitterness of the coffee.
Whipped cream
Adds air and fat, giving the cream a light, smooth texture.
Gelatin
Sets the mixture so it holds its shape when chilled.

The step that matters

Cook the custard gently. Egg yolks thicken as they heat, but too much heat can scramble them into lumps. Cook slowly and stir to keep the custard smooth.

“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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