Vanilla Bavarian cream with gelatin

Name: Vanilla Bavarian cream with gelatin
Yield: 4 small glasses
Cuisine: Slovak
Ingredients: 400 ml Milk; 3 Egg yolks; 100 ml Water; 8 sheets Unflavored gelatin; to taste Sugar; 300 ml Sour cream; 1 tsp Vanilla extract

Vanilla Bavarian cream made with milk, sour cream, egg yolks, and gelatin, chilled until set. Serves 4 with fruit or chocolate.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 10 min
Servings: 4 small glasses
Difficulty: Easy

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Vanilla Bavarian cream with gelatin and egg yolks is a delicate, airy dessert often known simply as Bavarian cream. Heat milk with sour cream and vanilla extract for about ten minutes, stirring constantly, then combine it with egg yolks beaten with sugar until thick and foamy, along with soaked gelatin. Let the cream cool slightly, then refrigerate until set.

Serve with fruit or chocolate, or use it to complement other desserts.

Instructions

Tip: tap a step to mark it as done.

Add the vanilla extract and sour cream to the milk and cook over low heat for 10 minutes, stirring constantly. Soak the gelatin according to the package instructions.
Beat the egg yolks with the sugar until thick and foamy, then combine with the milk mixture. Squeeze the water out of the gelatin, stir it into the cream, and continue stirring until completely dissolved.
Let the cream cool slightly, then refrigerate. Serve with chocolate or fruit, as desired.

Tip: Pour the hot milk mixture into the egg yolks a little at a time, whisking constantly, so the yolks warm gradually without curdling.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 103 kcal
Protein: 4.7 g
Carbohydrates: 4.3 g
of which sugars: 4.3 g
Fat: 7.2 g
of which saturates: 4.4 g
Fiber: 0.0 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vanilkový bavorský krém so želatínou a žĺtkami