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bavarian custard dessert with caramel sauce

(2)
Christine_Sanchez avatar
Blue Ribbon Recipe by
Christine Sanchez
@Christine_Sanchez
New York, NY

When I was growing up in New York, mom used to take us to Gertz department store in Jamaica, NY. They had a stand that 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 to find the recipe, along with hundreds of others who also remember them, and I found one young lady with a similar recipe. The dessert was unforgettable and I hope you all enjoy this recipe.

Blue Ribbon Recipe

Velvety, smooth, creamy, divine... there are so many ways to describe this delightful Bavarian custard. It tastes and has a texture similar to creme brulee. But unlike creme brulee, this no-fail custard has clear gelatin to help it set and is cooked on a stove. Serve in a parfait glass with the delicious (and easy) buttery caramel sauce drizzled on top. Or, pour the custard into a bowl to chill. Then unmold it onto a plate for serving making sure not to skimp on the caramel sauce. Either presentation is beautiful. The sauce is so good, that you should keep a stash of the caramel sauce in the fridge for an ice cream topping.

— The Test Kitchen @kitchencrew
(2)
yield 4 serving(s)
prep time 2 Hr
cook time 30 Min
method Stove Top

Ingredients For bavarian custard dessert with caramel sauce

  • CUSTARD
  • 1 Tbsp
    gelatin, unflavored
  • 2 c
    cold milk, divided
  • 3 md
    egg yolks; reserve whites
  • 1 c
    granulated sugar
  • 3
    egg whites or pasteurized egg whites; beaten to stiff peaks
  • 1 c
    heavy whipping cream, beaten to stiff peaks
  • CARAMEL SAUCE
  • 5 Tbsp
    butter
  • 4 Tbsp
    cream
  • 1 c
    brown sugar
  • 1 tsp
    vanilla extract

How To Make bavarian custard dessert with caramel sauce

  • Bloom gelatin in milk.
    1
    Soften gelatin in 1/2 c cold milk.
  • Beat egg yolks and sugar.
    2
    Beat egg yolks and sugar well in a heatproof bowl.
  • Slowly add remaining milk.
    3
    Slowly add the remaining 1 1/2 cups of milk.
  • Cook in a double boiler until it coats a spoon.
    4
    Cook in a double boiler until the mixture coats a spoon. I sometimes use a whisk and it also will coat the whisk.
  • Add the gelatin mixture.
    5
    Add gelatin mixture and mix.
  • Place in the fridge until cool.
    6
    Place in the fridge until the mixture is completely chilled.
  • Beat chilled mixture with a whisk.
    7
    When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy.
  • Fold in whipped egg whites an whipped heavy cream.
    8
    Fold in stiffly beaten egg whites and whipped cream.
  • Mix in vanilla extract.
    9
    Add vanilla and mix well.
  • Pour into parfait dishes and chill.
    10
    Pour into parfait dishes and chill.
  • Add butter, cream, vanilla extract, and brown sugar to a saucepan.
    11
    For the caramel sauce, add butter, cream, vanilla extract, and brown sugar to a saucepan.
  • Bring mixture to a boil and stir.
    12
    Bring mixture to a boil and stir for 2 minutes.
  • Let the caramel sauce cool.
    13
    Let cool slightly.
  • Drizzle caramel sauce over the Bavarian Custard.
    14
    Serve over custard. You can add any other flavor topping to the custard if you prefer.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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