Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup whipped cream
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Strainer
- Serving glasses or bowls
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until the mixture comes to a simmer.
2. In a mixing bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract.
6. Strain the mixture through a fine-mesh strainer into a mixing bowl.
7. Cover the surface of the mixture with plastic wrap and chill in the refrigerator for at least 2 hours.
8. Once chilled, divide the mixture among serving glasses or bowls.
9. Top each serving with sliced strawberries and a dollop of whipped cream.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 28g
Carbohydrates per serving: 34g
Protein per serving: 5g
Substitutions for ingredients:
- Half-and-half or whole milk can be used instead of heavy cream.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
- Strawberries can be substituted with any other fresh berries.
Variations:
- Add a layer of crushed graham crackers or cookie crumbs to the bottom of each serving glass before adding the Bayrisch Creme.
- Top with chocolate shavings or chopped nuts instead of whipped cream.
- Add a splash of liqueur, such as Kirsch or Amaretto, to the Bayrisch Creme mixture for added flavor.
Tips and tricks:
- Be sure to whisk the egg yolk mixture constantly while pouring in the hot cream mixture to prevent the eggs from scrambling.
- Straining the mixture through a fine-mesh strainer will ensure a smooth and creamy texture.
- Chill the Bayrisch Creme for at least 2 hours before serving to allow it to set properly.
Storage instructions:
Store any leftover Bayrisch Creme in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Bayrisch Creme is best served chilled and does not need to be reheated.
Presentation ideas:
Serve in clear glass bowls or glasses to showcase the layers of creamy Bayrisch Creme and fresh strawberries.
Garnishes:
Top with additional sliced strawberries or a sprig of fresh mint.
Pairings:
Serve with a glass of sparkling wine or champagne for a special occasion.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
If the Bayrisch Creme mixture is not thickening, continue to cook over medium heat, whisking constantly, until it comes to a boil.
Food safety advice:
Be sure to store any leftover Bayrisch Creme in the refrigerator and discard after 2 days.
Food history:
Bayrisch Creme, also known as Bavarian Cream, is a classic dessert that originated in Germany. It is a rich and creamy custard that is often flavored with vanilla and served with fresh fruit.
Flavor profiles:
This dessert is creamy, sweet, and refreshing with a hint of vanilla and fresh strawberries.
Serving suggestions:
Serve chilled for a refreshing and satisfying dessert.
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Region: German