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Cherry Bavarian Cream Recipe

Cherry Bavarian Cream Recipe

I especially like recipes for out-of-the-ordinary desserts. One bite and you'll agree this not-too-sweet treat is worth the extra effort.—Christina Till, South Haven, Michigan
TOTAL TIME: Prep: 25 min. + chilling YIELD:6-8 servings


  • 6 egg yolks
  • 1/2 cup sugar
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 2 envelopes unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream, whipped
  • 2 cups pitted tart red or bing cherries
  • Red food coloring, optional


  • 1. In a small saucepan, combine the egg yolks, sugar and milk. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in vanilla. Pour into a large bowl; set aside.
  • 2. In a small microwave-safe dish, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 40 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into egg mixture; tint with food coloring if desired.
  • 3. Set bowl over larger bowl filled with ice water. As soon as the cooked mixture begins to set up, fold in the cream and cherries. Pour into 2-qt. serving bowl and refrigerated 4-6 hours or overnight. Garnish with mint if desired. Yield: 6-8 servings.

Nutritional Facts

1/2 cup: 239 calories, 11g fat (6g saturated fat), 188mg cholesterol, 49mg sodium, 28g carbohydrate (27g sugars, 1g fiber), 6g protein.

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