Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 4 egg yolks
- 2 tablespoons cornstarch
- 1/2 cup raspberry puree
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries
Special equipment needed:
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowls
- Hand mixer or stand mixer
- Piping bag with a round tip
- Serving glasses or ramekins
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, milk, granulated sugar, and vanilla bean. Heat over medium heat until the mixture comes to a simmer.
2. In a mixing bowl, whisk together the egg yolks and cornstarch until smooth.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine mesh strainer into a mixing bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.
7. In a separate mixing bowl, whip the raspberry puree, powdered sugar, and heavy cream until stiff peaks form.
8. Fold the raspberry whipped cream into the chilled custard until fully combined.
9. Transfer the mixture to a piping bag with a round tip.
10. Pipe the mixture into serving glasses or ramekins, filling them about 3/4 of the way full.
11. Chill the filled glasses in the refrigerator for at least 1 hour.
12. Before serving, top each glass with fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 43g
Carbohydrates per serving: 35g
Protein per serving: 6g
Substitutions for ingredients:
- Instead of raspberry puree, you can use any other fruit puree of your choice.
- Instead of heavy cream, you can use whipped cream or whipped coconut cream for a dairy-free option.
Variations:
- You can add a layer of crushed cookies or graham cracker crumbs to the bottom of each glass before piping in the custard mixture.
- You can also add a layer of fresh fruit or fruit compote on top of the custard before adding the whipped cream.
Tips and tricks:
- Make sure to strain the custard mixture before chilling to ensure a smooth texture.
- Use a piping bag with a round tip for a neat and professional-looking presentation.
- Chill the glasses before filling them to prevent the custard from melting.
Storage instructions:
- Store any leftover custard in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dessert is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the dessert in clear glassware to show off the layers of custard and whipped cream.
- Garnish with fresh raspberries and mint leaves for a pop of color.
Garnishes:
- Fresh raspberries
- Mint leaves
Pairings:
- This dessert pairs well with a light and fruity white wine, such as a Riesling or Moscato.
Suggested side dishes:
- This dessert is rich and creamy, so it pairs well with a light and refreshing salad or fruit plate.
Troubleshooting advice:
- If the custard mixture curdles, strain it through a fine mesh strainer to remove any lumps before chilling.
- If the whipped cream is too runny, chill the mixing bowl and whisk in the refrigerator for 10-15 minutes before whipping.
Food safety advice:
- Make sure to use pasteurized eggs to avoid any risk of foodborne illness.
- Store the dessert in the refrigerator at all times to prevent spoilage.
Food history:
- Bayrisch Creme, also known as Bavarian cream, is a classic dessert from Bavaria, Germany. It is traditionally made with vanilla custard and whipped cream.
Flavor profiles:
- This dessert is creamy and rich, with a sweet and tangy raspberry flavor.
Serving suggestions:
- Serve this dessert as a light and refreshing end to a heavy meal, or as a sweet treat on its own.
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Region: German