Silky Saffron Vanilla-Bean Bavarian Cream Custard
This dessert is simple and decadent, rich and light, elegant and charming, a touch of class for every day life. It's like eating pure silk!
- 1 cup whole milk
- 1 Vanilla Bean (we particularly like Papua New Guinea V. tahitensis Vanilla beans for this application)
- 1 pinch whole saffron threads, approximately 1/4 tsp.
- 4 egg yolks
- 1/4 granulated sugar
- 1/8 tsp kosher salt
- 1 tsp vanilla extract (we used V. tahitensis vanilla beans in Coconut Rum for this recipe)
- 1 1/2 tsp unflavored gelatin
- 1 TBSP cold water
- 1 cup heavy whipping cream
Add the milk to a saucepan. Split the vanilla bean and squeeze the caviar into the milk, then add the whole pod as well. Add the saffron to the milk as well. Gently heat over a low flame for 10-20 minutes until the milk begins to steam. Doing this slowly allows the flavors of the saffron and vanilla to infuse in the milk.
Meanwhile, in a glass or metal bowl, whisk the egg yolks with the sugar and salt. Whisk vigorously for 2-3 minutes, until the yolks are light yellow and fall from the whisk in ribbons.
When the milk is warm, slowly drizzle into the egg yolks, whisking constantly. When all the milk has been added in to the egg yolks, return the milk mixture to the saucepan and increase to medium heat. Whisk constantly until the custard nearly boils. Don't let it fully boil, just wait for steam and the first few bubbles break the surface. Alternately, check the temperature, and cook it until 165 degrees Fahrenheit. Remove from heat.
Sprinkle unflavored gelatin over cold water, then mix to form a paste. Add the bloomed gelatin to the hot custard, along with the vanilla extract. Whisk thoroughly to make sure the gelatin melts consistently. Move the custard into a bowl, cover with plastic wrap pressed directly onto the surface of the custard, and chill in the fridge for 1 hour, or use an ice bath for 30 minutes.
When the custard is beginning to set and is slightly cooler than room temperature, whip 1 cup of heavy whipping cream to medium stiff peaks. Add the custard to the whipped cream and whip for 1 or 2 more minutes. Alternately, you can fold the cream into the custard in 3 batches. Pour the custard into small serving cups and chill 1-3 hours, until ready to serve!
If desired, this can be piped or used as a filling for cream puffs, eclairs, or as a topping for cheesecake! Try it topped with fresh strawberries!
Meanwhile, in a glass or metal bowl, whisk the egg yolks with the sugar and salt. Whisk vigorously for 2-3 minutes, until the yolks are light yellow and fall from the whisk in ribbons.
When the milk is warm, slowly drizzle into the egg yolks, whisking constantly. When all the milk has been added in to the egg yolks, return the milk mixture to the saucepan and increase to medium heat. Whisk constantly until the custard nearly boils. Don't let it fully boil, just wait for steam and the first few bubbles break the surface. Alternately, check the temperature, and cook it until 165 degrees Fahrenheit. Remove from heat.
Sprinkle unflavored gelatin over cold water, then mix to form a paste. Add the bloomed gelatin to the hot custard, along with the vanilla extract. Whisk thoroughly to make sure the gelatin melts consistently. Move the custard into a bowl, cover with plastic wrap pressed directly onto the surface of the custard, and chill in the fridge for 1 hour, or use an ice bath for 30 minutes.
When the custard is beginning to set and is slightly cooler than room temperature, whip 1 cup of heavy whipping cream to medium stiff peaks. Add the custard to the whipped cream and whip for 1 or 2 more minutes. Alternately, you can fold the cream into the custard in 3 batches. Pour the custard into small serving cups and chill 1-3 hours, until ready to serve!
If desired, this can be piped or used as a filling for cream puffs, eclairs, or as a topping for cheesecake! Try it topped with fresh strawberries!