How can a Bavarian cream that includes orange juice thicken with so much liquid?
I found a recipe for an orange flavored Bavarian cream with the following directions.
Start with a crème anglaise by whisking egg yolks and sugar and then add boiling milk flavored with orange zest. Put the mixture back on the heat and -- here comes the fishy part -- add fresh orange juice and let everything thicken.
Then it continues to add softened gelatine, let cool and add whipped cream. But this makes sense.
How is a mixture so liquid supposed to thicken? Is this the right procedure to make a flavored Bavarian cream?
Best Answer
The egg yolks can thicken the liquid when you heat it, like in a standard egg custard (the home made version, not the one made from custard powder). But this is a fairly tricky procedure: if you heat it too much the mixture will separate. So best done on a double boiler ('bain marie').
And in addition, you have the whipped cream and the gelatine, which will help thicken the mixture on cooling*. I suspect that there's also a prescribed time in the refrigirator...
(*: as I've been taught, the swollen gelatine is first dissolved in a small amount of liquid, and the whipped cream is mixed with the rest when the gelatine just starts to set)
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How do you thicken Bavarian cream?
The cream is too liquid: in a separate bowl, mix a little bit of cornstarch (start with 1 tablespoon, it is usually enough) with a splash of milk then add it to the cream away from the heat. Whisk really well to combine, then place back on the stove and keep whisking until the cream thickens. Repeat if needed.Why is my Bavarian cream runny?
What do I do if my Bavarian cream is runny? Start from scratch. There are a few reasons it could still be runny: you didn't cook your egg/sugar/cream mixture long enough, you didn't allow the egg/cream/sugar mixture to cool enough before adding the whipped cream and it deflated, a misstep in measuring, etc.Why is my Bavarian cream grainy?
The grainy texture is caused by the proteins in the egg yolk clumping together. The custard is still safe to eat, but the texture can be unpalatable. Sometimes it is possible to rescue a curdled custard enough so that it can be used as a base for ice cream, it depends how badly the custard has curdled.Original Bavarian Cream / Bayrische Creme ✪ MyGerman.Recipes
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