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
- 1/2 cup cherry preserves
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Piping bag
- Small saucepan
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, milk, and granulated sugar. Heat over medium heat until sugar dissolves.
2. In a mixing bowl, whisk together cornstarch and egg yolks until smooth.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in vanilla extract.
6. Pour the mixture into a bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the cream to prevent a skin from forming.
7. Chill in the refrigerator for at least 2 hours.
8. In a small saucepan, combine cherry preserves, water, lemon juice, and almond extract. Heat over medium heat until the preserves are melted and the mixture is smooth.
9. Remove from heat and let cool.
10. Once the Bayrisch Creme is chilled, use an electric mixer to beat it until it is smooth and creamy.
11. Transfer the mixture to a piping bag.
12. Use a small knife to cut a small hole in the bottom of each cupcake.
13. Pipe the Bayrisch Creme into each cupcake, filling it about 2/3 of the way.
14. Spoon the cherry filling into the hole, filling it to the top.
15. Chill the cupcakes in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Medium heat
Serving size:
12 cupcakes
Nutritional information:
Calories: 270
Fat: 16g
Carbohydrates: 28g
Protein: 3g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be used as a substitute.
- Cherry preserves: Any fruit preserves can be used as a substitute.
Variations:
- Chocolate Bayrisch Creme: Add 1/4 cup cocoa powder to the cream mixture before cooking.
- Raspberry Bayrisch Creme: Use raspberry preserves instead of cherry preserves.
Tips and tricks:
- Make sure the plastic wrap touches the surface of the cream to prevent a skin from forming.
- Chill the cupcakes before serving to allow the filling to set.
Storage instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cupcakes can be served cold or at room temperature.
Presentation ideas:
Serve the cupcakes on a platter with a dollop of whipped cream and a cherry on top.
Garnishes:
Whipped cream and cherries
Pairings:
Coffee or tea
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the cream mixture is lumpy, strain it through a fine-mesh sieve before chilling.
- If the filling is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to chill the cupcakes before serving to prevent the filling from spoiling.
Food history:
Bayrisch Creme is a traditional Bavarian dessert made with cream, eggs, and sugar. It is similar to a custard or pudding and is often served with fruit or chocolate.
Flavor profiles:
Creamy, sweet, and fruity
Serving suggestions:
Serve the cupcakes as a dessert after a Bavarian-inspired meal.
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Region: German