Hotel Munich glossary: Bavarian Creme

Bavarian Creme, Bayerische Creme or Creme bavaroise is a very classical dessert in the upscale cuisine.
The basis is an English crème (made of egg yolk, sugar and milk) which is made more solid with gelatine and more light through whipped cream.
The origin dates back to the 14th century. Some sources say it was invented at the residence of Stephan III, Duke of Ingolstadt, Bavaria. Other sources say that it was invented by his daughter, who, as queen of France, found a way to make the Bavarian “Rahmsulze” known and very popular in the Haute Cuisine.


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