Serves 6
45 min
Malted Milk Bavarian Cream with Coffee Caramel
Recipe GLPRfff6a2fd07c902
A silky, luxurious chilled dessert combining the rich, toasty flavors of malted milk with a delicate Bavarian cream custard. Layers of smooth caramel sauce and whipped cream create an elegant treat topped with toffee bits and vanilla salt for a perfect balance of sweet, salty, and malty notes.
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Ingredients
4 large egg yolks
2 1/4 teaspoons powdered gelatin
3 tablespoons cold water
1 1/2 cups half and half
1 cup malted milk powder
1/2 cup sugar
1 1/2 cups heavy cream
1/2 cup coffee caramel sauce
Toffee bits for topping
Vanilla finishing salt or vanilla sugar for topping
Directions
Pour the cold water into a small bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit undisturbed while you prepare the custard base.
In a medium saucepan, combine the half and half with the malted milk powder. Place over medium heat and stir constantly until the mixture comes to a gentle boil, ensuring the powder dissolves completely and no lumps remain.
In a separate medium metal bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened, about 1 to 2 minutes.
Slowly pour approximately half of the hot malted milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from scrambling.
Pour the warmed egg mixture back into the saucepan with the remaining malted milk mixture, whisking to combine. Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 160F and coats the back of a wooden spoon, about 3 to 5 minutes.
Remove the saucepan from heat. Add the bloomed gelatin mixture to the hot custard and stir until the gelatin is completely melted and fully incorporated into the cream.
Place the bowl of custard into a larger bowl or tray filled with ice cubes to create an ice bath. Stir occasionally until the mixture cools to room temperature, about 10 to 15 minutes.
In another bowl, whip the heavy cream to soft peaks using an electric mixer or whisk. Gently fold the whipped cream into the cooled Bavarian cream mixture using a spatula, being careful not to deflate the cream.
Divide the coffee caramel sauce evenly among six dessert glasses or serving dishes, pouring enough to create a thin layer at the bottom of each glass.
Carefully spoon the Bavarian cream mixture into each glass, filling almost to the top over the caramel layer. Smooth the tops if desired.
Cover the glasses with plastic wrap or lids and refrigerate for three to four hours until the Bavarian cream is completely set and firm.
Before serving, sprinkle each dessert with toffee bits and a pinch of vanilla finishing salt or vanilla sugar. Serve chilled.
