I wanted to eat a Bavarian cream, so I adapted the recipe I learned a long time ago to make it easier.It's a rich, smooth and well flavored Bavarian cream.Don't let the milk come to a boil. Turn the heat off when the milk is hot, and add the gelatin.When adding the hot milk from Step 2 to the egg yolks in Step 3, make sure the milk is not too hot. Combine while trying not to introduce air bubbles, and pour the mixture through a tea strainer into the molds. This makes the cream smooth and silky, so don't skip this step. For 5 to 6 cups. Recipe by kiri19

I wanted to eat a raspberry Bavarian cream so I made it. It's fluffier than the Simple Bavarian Cream in. It's a sweet and tart, airy Bavarian cream.Heat the milk over low heat and don't let it boil. Keep mixing or the custard will start to cook unevenly, so watch out for that.I used a smooth sweetened raspberry purée. The sweetness of the raspberry purée may vary depending on the manufacturer, so adjust accordingly. For 5 to 6 cups' worth. Recipe by kiri19

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I created a variation of my own recipe!In Step 1, be sure not to whip the heavy cream too much!Be sure not to let it cool too much during Step 2, okay? Recipe by bvivid

I wanted to make a summery, easy decorated cake, so I made a Bavarian cream cake. I gave it a milk coffee flavor that both adults and children will love.Don't over-whip the cream for the Bavarian cream. Just whip enough to thicken. Cool down the milk coffee with gelatin in ice water until it's about the same consistency as the whipped cream. You can also serve the Bavarian cream in a cup or glass without the sponge cake base! For 1 15 cm [5.9 in] diameter ring mold. Recipe by Toiroiro

I tried making chocolate bavarois!In step 3, it's ready when the mixture starts to thicken. Be careful not to let it harden too much at this stage. Recipe by bvivid

Every year, I make a Doll Festival cake for my daughters. I wanted to see them smile so I did my best to squeeze out an idea.When the bavarois solidifies, make sure to pour in the next batter only after the last one properly solidifies, or it will blend together and won't look as nice, so please be careful. If the strawberries don't give the bavarois a strong enough color then add an extremely small amount of red food coloring. For one 15 cm [5.9 in] cake mold with a removable bottom. Recipe by Asaemon

I love simple bavarois, so I made some based on the basic method.If the pan gets too hot in Step 5, you will end up with a mixture that is more like scrambled eggs. If you have a thermometer, let the temperature rise to 181F/83C. This will sterilize the eggs. Recipe by nyonta.

I rearranged my own chocolate bavarois recipe and ended up with this!Please try making this dish with your favourite milk chocolate.As soon as the mixture starts to get thick during Step 3, remove from the heat right away!You can enjoy this dessert even without chocolate syrup. Recipe by bvivid

I made a huge amount of peach compete, so I've been experimenting with peach recipes.To bake the ladyfinger biscuit crust crispy on the outside and moist on the inside, I bake them at a high temperature in a short time; but if you want to make the insides crispier, bake them in a 180C/355F oven for about 10 minutes. Recipe by Pu-kosan

I made this dish because I had leftover heavy cream in the fridge.You will have better texture after straining Recipe by Purinsesuaya