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Bayerische Creme
Vanilla cream with raspberry sauce
Bayerische Creme: Bavarian vanilla cream set with agar, with raspberry sauce
Bayerische Creme is the light, wobbling vanilla cream that Munich coffee houses and Bavarian wedding buffets have served for generations: a cooked egg custard folded with whipped cream and set in moulds, then turned out onto a pool of berry sauce. It is traditionally set with gelatine, which is made from animal bones and skin; this version uses agar so it stays vegetarian. A common mistake with agar is adding it to a cool custard: it only sets after it has boiled, so it is simmered in milk first and then whisked into the warm custard. Chef's tip: fold in the cream when the custard has cooled to just warm and is starting to thicken, so the cream stays airy and doesn't melt into it.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the cream
- 1 ¼ cups whole milk
- 1 vanilla podsplit and seeds scraped
- 1 ½ tsp agar powder
- 2 ⅞ oz sugar
- 1 cup double cream
For the raspberry sauce
- 10 ½ oz raspberries, fresh or frozen
- 3 tbsp icing sugar
- 1 tsp lemon juice
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Method
0/9 doneStep 1: Lightly oil 6 small moulds or cups (about 150 ml each) with the 1 tsp neutral oil for the moulds.
2 minStep 2: Put the 1 ¼ cups whole milk, 1 vanilla pod pod and seeds and 1 ½ tsp agar powder in a pan, whisk well and bring to the boil, then simmer for 2 minutes, whisking, so the agar fully dissolves. Fish out the vanilla pod.
5 minStep 4: Return to the pan and stir over a low heat for 2–3 minutes, until the custard coats the back of a spoon and reaches about 176°F. Don't let it boil or the eggs scramble. Strain into a clean bowl.
4 minStep 5: Cool the custard, stirring now and then, for about 10–15 minutes until just warm (around 104°F). Agar sets as it cools, so don't leave it until cold.
12 minStep 6: Whip the 1 cup double cream to soft peaks. Fold a third into the custard to loosen it, then gently fold in the rest until no streaks remain.
4 minStep 7: Spoon into the moulds, tap them on the worktop to settle, cover and chill for at least 3 hours, until set and firm when you tilt a mould.
180 minStep 8: For the sauce, blend the 10 ½ oz raspberries, fresh or frozen with the 3 tbsp icing sugar and 1 tsp lemon juice, then push through a sieve to remove the seeds.
5 minStep 9: Run a thin knife round each cream, dip the mould in hot water for 5 seconds and turn out onto a plate. Spoon the sauce around.
5 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 25 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bayerische Creme take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of sugar?
- Caster sugar, same amount.
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