✨ Recipe Ingredients
To make the carnivore bavarian cream you will need:
2 cups (500ml) Heavy Whipping Cream
2 cups (500ml) Whole milk
1/4 cup (60ml) Water
6 Egg Yolks
1 tablespoon Beef Gelatin
1/2 teaspoon Xanthan Gum
1 tablespoon Vanilla Extract
You will also need a blender and a strainer.
Step 1
Mix the water with the gelatin and set aside for now.
Step 2
In a saucepan, add the yolks, milk, and vanilla. Mix well.
Step 3
Turn the heat on medium-low and cook the mixture for about 5 minutes, stirring occasionally. Make sure the milk or eggs don’t curdle (you can always reduce the heat in that case).
Step 4
Add the gelatin water and stir until melted; it should take about a minute.
Step 5
Pour the mixture into a blender, add xanthan gum, and blend on low. Strain the mixture into a bowl.
Step 6
Add the heavy whipping cream and mix well until everything is combined. At this point, the texture will still be runny. Cover the bowl and let it sit in the fridge for at least 5 hours. Enjoy!
💡Tips
1. Pay Attention to Temperature
When cooking the egg yolk, milk, and vanilla mixture, it’s important to keep the heat on medium-low and stir occasionally to prevent the milk from curdling or the eggs from scrambling. If you notice the mixture starting to curdle, immediately reduce the heat and continue stirring until it smooths out.
Additionally, make sure the gelatin is completely dissolved in the water before adding it to the hot mixture to avoid any lumps or uneven distribution.
2. Strain the Mixture
After blending the cooked mixture with the xanthan gum, it’s important to strain it through a fine-mesh sieve or cheesecloth into a bowl. This step helps remove any lumps, bits of cooked egg, or undissolved gelatin, resulting in a silky-smooth texture.
Take your time during this process and use a spatula or the back of a spoon to press the mixture through the strainer, ensuring that you capture as much of the smooth liquid as possible.
