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Bavarian Cream


Rate this recipe 2.9/5 (9 Votes)


  • 5 Gelatin Sheets
  • 500 mL Milk
  • 200 g Sugar
  • 6 Egg Yolks
  • 500 mL Heavy Cream
  • 2 Vanilla Beans


Level of difficulty Average
Cost Average budget


Step 1

Bloom Gelatin

Step 2

Boil milk with half the sugar and vanilla beans

Step 3

Blanchir egg yolks and other half of sugar

Step 4

Temper egg yolks and milk

Step 5

Whip heavy cream to Medium peak

Step 6

Fold whipped cream into cooled creme anglaise


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VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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