Ingredients with Measurements:
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 3 egg yolks
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1/4 cup cherry preserves
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer
- Piping bag
- Pastry tip
- Ramekins or serving dishes
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, milk, granulated sugar, and vanilla bean. Heat over medium heat until mixture comes to a simmer.
2. In a separate mixing bowl, whisk together 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 cooking.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and strain through a fine mesh strainer into a clean mixing bowl.
6. Divide the mixture in half. To one half, whisk in lemon juice until well combined.
7. To the other half, whisk in cherry preserves until well combined.
8. In a small saucepan, combine water, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and becomes clear.
9. Divide the cornstarch mixture in half. To one half, whisk in lemon juice until well combined.
10. To the other half, whisk in cherry preserves until well combined.
11. To assemble the dessert, pipe a layer of the lemon cream into the bottom of each ramekin or serving dish.
12. Top with a layer of the cherry cream.
13. Repeat with another layer of lemon cream, followed by another layer of cherry cream.
14. Chill in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Cook over medium heat
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 41g
Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Lemon juice can be substituted with lime juice or orange juice.
- Cherry preserves can be substituted with any other fruit preserves, such as raspberry or strawberry.
Variations:
- Add a layer of crushed graham crackers or vanilla wafers to the bottom of each ramekin for a crunchy texture.
- Top with fresh berries or whipped cream before serving.
- Use different flavors of fruit preserves to create different variations of this dessert.
Tips and tricks:
- Make sure to whisk constantly while cooking the cream mixture to prevent lumps from forming.
- Straining the mixture through a fine mesh strainer will ensure a smooth and creamy texture.
- Chill the dessert for at least 2 hours to allow it to set properly.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dessert is best served chilled and does not need to be reheated.
Presentation ideas:
Serve in individual ramekins or small serving dishes. Top with fresh berries or whipped cream for a beautiful presentation.
Garnishes:
Fresh berries, whipped cream, or a sprinkle of powdered sugar.
Pairings:
This dessert pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the cream mixture is too thick, add a splash of milk to thin it out.
- If the mixture becomes lumpy, strain it through a fine mesh strainer to remove any lumps.
Food safety advice:
Make sure to cook the cream mixture to a temperature of at least 160°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Bayrisch Creme is a traditional Bavarian dessert that is typically made with vanilla cream and topped with fruit compote or caramel sauce.
Flavor profiles:
This dessert is creamy, sweet, and tangy, with a bright lemon flavor and a hint of cherry.
Serving suggestions:
Serve chilled in individual ramekins or small serving dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German