Sunday, October 28, 2012

Creme Caramel & Bavarian Cream

Creme Caramel

This week in Baking Arts at George Brown College we made Creme Caramel & Bavarian Cream!
Bavarian Cream is actually a no-bake dessert and is made using gelatin (for vegetarians you can use Agar Agar as a substitute).
Both turned out really well and look so pretty!

Here is a modified version of the recipes we followed in class. This will make about 12 3" ramekins of Creme Caramel and about 22 3" ramekins of Bavarian Cream.

Creme Caramel (this is a two-step recipe)
Caramel (dry method)
White Sugar                 400 g

  1. Place a medium saucepan on the stove on high heat.
  2. Add just enough sugar to cover the bottom of the pot. Let it melt before you add more.
  3.  Continue this process until all the sugar is melted and turns into a nice amber colour (it should be the colour of a shiny penny).
  4. Remove from the heat and immediately pour a small amount into the bottom of each ramekin.
  5. Let the sugar cool completely before adding the custard mixture (see next step).
Eggs                            8
Sugar                          200 g
Vanilla Extract             5 g
Homogenized Milk     1000 ml

  1.  Preheat the oven to 350F
  2. In a medium bowl, mix together the eggs and sugar until blended.
  3. Add the vanilla and milk slowly while mixing. Mix until just incorporated.
  4. Pass the mixture through a sieve to remove any lumps
  5. Pour the custard evenly into the ramekins. Remove any foam with a spoon.
  6. Bake in a water bath at 350F for approx 40 minutes until the custard has set.
  7. Once cooled, slide a knife around the edges to release the custard from the ramekin. Flip upside down to serve.
Bavarian Cream
Milk                            500 ml & 20 ml
Sugar                          250 g
Gelatin*                      20 g
Eggs                            4
Salt                             2 g
Vanilla Extract             5 g
Whipped Cream         500 ml

*can use Agar Agar as vegetarian substitute, but use 1/2 - 10g

  1.  Place milk in a medium pot and bring to a boil
  2. In a small mixing bowl blend together the sugar and the gelatin.
  3. Whisk in the eggs and salt
  4. Add second amount of milk to this mixture and whisk to blend together. Ensure that the gelatin has disolved
  5. Once gelatin has disolved, additional flavour may be added if desired. Such as, frozen fruits, flavoured emulsions, cocoa powder, coffee powder, etc.
  6. Let the mixture cool.
  7. Once cooled, add whipped cream and fold gently to incorporate. The mixture should be thick, but still runny.
  8. Pour evenly into ramekins and refrigerate for at least 4 hours.
  9. Can be served in the ramekin, or slide a knife around the edges to release the cream from the ramekin and flip upside down to serve.

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