Eggless & Ovenless Bavarian Cream Dessert

From classic French cuisine, here’s an easy and delicious cold dessert recipe you can prepare without eggs and without using the oven. It relies mainly on milk and starch (or flour) to achieve a creamy texture. A simple and guaranteed recipe from Nadormagazine kitchen.

Cooking Time

60 minutes

Serves

6 people

Ingredients

For the Cream Layer:

• Milk: 3 cups (liquid)

• Sugar: ½ cup

• Starch: 5 tablespoons (heaping)

• Vanilla extract: 1 teaspoon

• Butter: 1 tablespoon

For the Chocolate Layer:

• Milk: 3 cups (liquid)

• Sugar: ½ cup

• Starch: 5 tablespoons (heaping)

• Cocoa powder (raw): 5 tablespoons (heaping)

• Vanilla extract: 1 teaspoon

• Butter: 1 tablespoon

Additional Ingredients:

• Plain tea biscuits: 20 pieces (or as needed to fit the dish)

• Instant coffee: as needed (dissolved in ½ cup water for dipping biscuits)

• Chocolate shavings: as desired (for garnish)

• Cocoa powder: as desired (for garnish)

Preparation

1. Choose a Pyrex or any suitable baking dish. Quickly dip the tea biscuits in the dissolved instant coffee—but don’t soak too long to avoid sogginess. Arrange a layer of plain tea biscuits at the bottom of the dish.

2. In a cold pot, whisk together the milk, sugar, and starch until the starch dissolves completely with no lumps.

3. Place the pot over medium heat, stirring continuously until the mixture boils and thickens to a smooth, pudding-like consistency.

4. Remove from heat, add vanilla extract and butter, and stir until the butter melts and the mixture is well combined. Pour half of the white cream mixture over the biscuit layer and spread evenly.

5. Arrange a second layer of tea biscuits on top of the warm white cream layer.

6. In a clean cold pot, whisk together the milk, sugar, starch, and cocoa powder until well combined.

7. Heat over medium heat, stirring constantly until it boils and thickens just like the first layer. Remove from heat, add vanilla and butter, and stir well.

8. Pour the chocolate layer over the second biscuit layer and spread evenly.

9. Let the dish cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, to let the layers set well.

10. Before serving, garnish the Bavarian cream dessert with chocolate shavings and a dusting of cocoa powder.