Bavarian Cream for Cappuccino

Bavarian cream is a flavored custard sauce or English cream set with gelatin and flavored with espresso powder.

List of ingredients

• 2 cups whole milk
• 6 Tbs. granulated sugar
• 6 egg yolks
• 2 Tbs. espresso powder
• 3 Tbs. dark rum
• 1 envelope unflavored powdered gelatin
• 2 cups heavy cream, more for garnish
• Chocolate-covered coffee beans or cinnamon, for garnish

Cooking process



1 Pour milk in a saucepan, add 3tbs of sugar and leave like that. Put milk on a medium heat and let the milk to come to a simmer.
2 In a separate bowl mix few inches of ice and water.
3 In a separate bowl whisk egg yolks with sugar until they eggs become whiter.
4 After milk mixture simmers take off the heat, add espresso powder and whisk half of the milk mixture into the yolk mixture, then mix back with the milk mixture.
5 Put the mixture on the medium heat and cook mixing constantly until it thickens.
6 Remove, sieve into a clean stainless mixing bowl and put in the ice-water bath. Stir occasionally.
7 Put the rum in a small bowl and sprinkle it with the gelatin, leave for 10min and transfer the bowl in the water batch to let the gelatin to melt.
8 Whip the cream in the large bowl until you get soft peaks.
9 Whisk a portion of custard sauce into a gelatin and add the gelatin to custard sauce.
10 Pour the Bavarian cream in 8 cups and let it cool for 8 h. Sprinkle with whipped cream and chocolate coffee beans or cinnamon.

Bavarian Cream for Cappuccino

Bon Appetite!

Bavarian Cream for Cappuccino