Bavarian Custard Dessert with Caramel Sauce

Christine Sanchez


When I was growing up in New York, mom used to take us to Gertz department store in Jamaica, NY. They had a stand which sold delicious frozen parfaits, laced with chocolate or strawberry sauce, and I remember how my sister and I loved it! I've searched the web trying to find the recipe, along with hundreds of others who also remember them, and I found one young lady who had a recipe that is similar. The dessert was unforgettable and I hope you all enjoy this recipe, too.

★★★★★ 2 votes
30 Min
40 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Velvety, smooth, creamy... so many ways to describe this delightful custard. Making caramel can be tricky. This recipe is easy and tastes amazing. Keep a stash in the fridge for an ice cream topping. Heavenly!



1 Tbsp
gelatin, unflavored
1/2 c
cold milk
3 medium
egg yolks; reserve whites
1 c
1 1/2 c
cold milk
egg whites; beaten to stiff peaks
1 c
whipped cream


5 Tbsp
4 Tbsp
1 c
brown sugar
1 tsp
vanilla extract

How to Make Bavarian Custard Dessert with Caramel Sauce


  • 1Soften gelatin in 1/2 c cold milk.
  • 2Beat egg yolks and sugar well in a heatproof bowl. Slowly add 1-1/2 cups of milk. Cook in a double boiler until mixture coats spoon. (Actually, I use a whisk and it also will coat the whisk). Add gelatin mixture and stir together. Place in fridge until mixture is completely chilled.
  • 3When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy. Fold in stiffly beaten egg whites and whipped cream. Add vanilla and mix well.
  • 4Pour into parfait dishes and chill.
  • 5For caramel sauce, add butter, cream, vanilla and brown sugar to a saucepan. Bring mixture to a boil and stir for 2 minutes.
  • 6Let cool slightly and serve over custard.
  • 7You can add any other flavor topping to the custard if you prefer.

Printable Recipe Card

About Bavarian Custard Dessert with Caramel Sauce

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Hashtags: #parfait, #frozen