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


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.

About this Recipe

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