Bavarian cream (or crème Bavaroise if you want to sound fancy) is a French dessert that’s essentially whipped cream, gelatin, and custard, all folded together into a creamy, spoonable delight.

The dessert, which is not actually a pie but two cakes with a vanilla custard and topped with ... while other creams (usually called Bavarian Cream) use heavy cream and gelatin.

Keep a stash in the fridge for an ice cream topping. Heavenly! "When I was growing up in New York ... You can add any other flavor topping to the custard if you prefer. Bavarian Custard Dessert With ...

Pork is served in Bavarian inns mainly in two variants. One is "Schweinebraten" (roast pork), which comes from the back or shoulder of the pig and is braised in the oven. In Bavaria, it is usually ...

Holiday Time at Disneyland is so close we can almost taste it. And it is good that we don't have long to wait because this ...

Bring the milk, cream and vanilla pod to simmering point ... and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once.

Sound like a true Münchener while you’re Prost-ing with your friends! Our vocabulary list contains the most important words and unique Bavarian expressions you’re likely to encounter while stumbling ...

Add the vanilla seeds, then add the milk and cream in a thin stream, whisking continuously, until the mixture is thick, smooth and well combined. Continue to stir the custard mixture until it ...

Mix the milk and 180ml of cream together and add 50g of the sugar and the vanilla. Warm it over a gentle heat in a heavy-based saucepan until shivering, just before it boils. Add the other 100ml ...

This unusual custard pie blends Mexican sensibilities ... sweetened condensed milk, heavy cream, vanilla bean pod and seeds, egg yolks, whole eggs and the granulated sugar and whisk until all ...

The bakery on the island’s North Shore serves up creative cream pies like this one, plus peach Bavarian cream, strawberry guava and chocolate macadamia nut cream pies. And the how-tos hail from ...