How to Make Bavarian Cream
Bavarian cream is a delicious French dessert that pairs well with cakes, berries, and chocolate. To make Bavarian cream, first, combine a split vanilla bean and heavy cream in a large pot. Next, bring the mixture to a boil and remove it from the heat. Then, let it sit for 1 hour to help the vanilla flavor soak in before removing the vanilla bean. Mix together sugar and egg yolks in a large bowl and add gelatin to the cream to thicken it. Combine the cream with the eggs and sugar and then use a double boiler to cook it without burning the bottom. Stir the mixture until it thickens and place it in an ice bath. Once it reaches room temperature, add in whipped cream and then chill the Bavarian cream in the refrigerator for 5 hours.
Combine a split vanilla bean and heavy cream in a large pot. Cut your vanilla bean open with a knife. Pour 1.25 cups (300 mL) of heavy cream into a large pot. Add the split vanilla bean into the pot with the heavy cream. You can find vanilla beans at most grocery stores or farmers markets. Using a vanilla bean in your recipe will give your cream a fresher taste. Bring the vanilla cream mixture to a boil over high heat. Set your pot with the cream mixture on your stovetop. Bring it to a boil. Your mixture is boiling when you see large bubbles bursting at the top of your cream. Watch your cream carefully so that it doesn't boil over. Turn off the heat and let the cream sit for 1 hour. Remove your vanilla cream from the warm burner and set it on an area of the stove that isn't hot. Set a timer for 1 hour and leave your cream mixture uncovered to sit. This will help the cream soak in the vanilla flavor. The pot will be very hot before it cools down. Keep it out of reach of children or pets. Remove the bean from the cream with a spoon. Dip a metal or wooden spoon into your cream mixture and fish out the vanilla bean. The entire bean is too large to stay in your cream mixture, and it won't break down easily. Sprinkle your gelatin into 3 tablespoons (44 mL) of water. Pour cold water into a bowl and dust it with 1 packet of gelatin powder. Set the gelatin and water aside to allow it to thicken up. The gelatin serves to thicken your Bavarian cream and lets it hold its shape. Whisk together granulated white sugar and egg yolks in a metal or glass bowl. Combine 5 large egg yolks and ¼ cup (50 g) of sugar in a metal bowl. Use a whisk to mix these ingredients together until the sugar is fully dissolved in the egg yolks. Save your egg whites to use in a recipe later, or throw them away. Warm up the cream mixture over low heat. Set your pot of cream on a burner and warm it up on low heat for 5 minutes. Get the mixture to just above room temperature. Do not boil or simmer it. Use a wooden spoon to stir the mixture slightly so that it doesn't burn. Add the water and gelatin to your cream mixture. Grab the gelatin and water that you set aside and gently stir it into the cream mixture. Make sure the gelatin is entirely dissolved within the cream. Boil a large pot of water on high heat. Fill a large pot halfway full of water. Set your pot on a burner and bring it to a boil on high heat. Make sure the pot is large enough to fit your glass or metal bowl of cream on top, but not so large that the bowl will fall through to the water. Your water is boiling when large bubbles appear at the top. Whisk the cream mixture into the eggs and sugar. Take your cream and gelatin mixture off the heat. Carefully pour it into the bowl of sugar and egg yolks. Whisk the mixture gently so the ingredients are slightly combined. Place the bowl over the pot of water to create a double boiler. Leave the pot of water on high heat to keep it boiling. If it starts to boil over, turn down the heat. Set your bowl on top of the pot of water to create a double boiler. This will heat and cook your mixture without burning the bottom of it. Do not put a plastic bowl over a pot of boiling water, because it will melt. Stir your mixture over the water for about 10 minutes until it is thick. Use a wooden or metal spoon to slowly stir your mixture on top of the pot of water. Keep cooking your mixture for about 10 minutes, or until the mixture coats the back of your spoon without falling off. Place the bowl in an ice bath until the cream mixture is room temperature. Fill your sink or a large bowl with cold water and ice. Remove your Bavarian cream mixture from the double boiler and place it in the ice bath to make it stop cooking. Mix your cream slowly until it reaches room temperature. Make sure the ice bath is big enough to cool down the entire mixture, and not just the bottom. Fold in the whipped cream with a baking spatula. Add 1.25 cups (300 mL) of whipped cream to your mixture. Gently fold it into the mix with a plastic baking spatula. Do not stir or whisk your mixture, or you could cause your ingredients to separate. You can make your own whipped cream by combining 1 cup (240 mL) of heavy cream, ⅓ cup (41 g) of powdered sugar, and a pinch of salt, and whipping it for 7 to 8 minutes. Pour the mixture into 6 ramekins. Ramekins are small notched dishes that Bavarian cream is traditionally served in. Pour an equal amount of your mixture into each dish. Fill the dishes up to the brim. You can also use wine glasses or ceramic dishes if you prefer. Place the ramekins into the fridge for 5 hours. To harden your Bavarian cream, it needs to stay cold for at least 5 hours. Set the ramekins on a shelf in your fridge where they won't be disturbed. Let them chill for 5 hours uncovered. Remove the cream from the mold and add strawberries as a garnish. Pop the Bavarian cream out onto a plate using a spatula or a butter knife. Use strawberries, lemon drizzle, or chocolate flakes as a garnish. Store your Bavarian cream covered in the fridge for up to 5 days. Don't let your Bavarian cream sit outside of the fridge for more than 45 minutes without eating it. 
Combine a split vanilla bean and heavy cream in a large pot. Bring the vanilla cream mixture to a boil over high heat. Turn off the heat and let the cream sit for 1 hour. Remove the bean from the cream with a spoon. Sprinkle your gelatin into 3 tablespoons (44 mL) of water. Whisk together granulated white sugar and egg yolks in a metal or glass bowl. Warm up the cream mixture over low heat. Add the water and gelatin to your cream mixture. Boil a large pot of water on high heat. Whisk the cream mixture into the eggs and sugar. Place the bowl over the pot of water to create a double boiler. Stir your mixture over the water for about 10 minutes until it is thick. Place the bowl in an ice bath until the cream mixture is room temperature. Fold in the whipped cream with a baking spatula. Pour the mixture into 6 ramekins. Place the ramekins into the fridge for 5 hours. Remove the cream from the mold and add strawberries as a garnish. 