Hi Alcina :-) I found these recipes on the internet but have not tried any of them. Before tha recipes is a bit of information about Bavarian Cream. I hope that one of these recipes will be what you are looking for.

Bavarian Cream, Creme Bavaroise, Bavarian Creme

Bavarian cream was originally a French (or German??) cold dessert of egg custard stiffened with gelatin, mixed with whipped cream (sometimes with fruit puree or other flavors), then set in a mold, or used as a filling for cakes and pastries.

No one is sure about the origin of Bavarian cream, but during the late 17th and early 18th centuries many French chefs worked at the court of the Wittelsbach Princes (a German family that ruled Bavaria from the 12th century to 1918). This would have given them the contact to have learned it in Bavaria. The famous French chef Careme (1783-1833) gives recipes for it in the early 18th century. The suffix 'creme' in German speaking lands, is the term for the gelatin mold - (Schokolatencreme, Weincreme, etc) and there are many variations, flavored with chocolate, lemon, kirsch, etc.

So, in summary, the most likely origin is that the French chefs working for the Bavarian rulers (the Wittelsbachs) learned something either the same or very similar while working in Bavaria, and when they returned to France continued to make it, and called it Creme Bavaroise (Bavarian Cream). And since, in addition to being served in a gelatin mold, it was also used as a cake filling, the next step to its use as a doughnut filling at Dunkin Donuts was inevitable.

ŠJames T. Ehler, 2001

Bavarian Cream

1 1/2 cups heavy cream
3 (1/4-ounce) envelopes unflavored gelatin
2/3 cups cold water
6 egg yolks
2/3 cup sugar
2 cups milk
2 vanilla beans, slit and scraped or 1 tablespoon vanilla extract

Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
Soak the gelatin in cold water for 10 minutes.
Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
Pour the milk into a medium saucepan. If using vanilla bean, slit them open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the creme is cooked.
Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
Remove the bean from the milk and reheat the milk mixture. Set aside.
Whisk the eggs and sugar together until thickened and a pale yellow color.
Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.)
Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken.
Fold in the whipped cream. Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
Makes about 6 cups.

Strawberry-Chocolate Bavarian Cream

1 (10 ounce) package frozen sliced strawberries, thawed*
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup semisweet chocolate chips
2 1/4 cups milk, divided
1 teaspoon vanilla extract
1 cup heavy or whipping cream
Strawberry Cream (recipe below)

Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.

Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.

Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.

Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.

* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.

Strawberry Cream

1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring

Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.

Orange Marmalade Bavarian Cream Recipe

1/4 package of gelatine (scant measure)
1 cup of orange marmalade
1 tablespoonful of lemon juice
1/4 cup of cold water
1 cup of double cream

Soften the gelatine in the cold water and dissolve over hot water; add the marmalade and fold in the cream, beaten firm. Turn into a mold lined with paper. Strawberry preserves may be used in the same way.

Raspberry Bavarian Cream

1 1/4 cups milk
2/3 cup sugar
4 egg yolks
1 pinch salt
1 tablespoon unflavored gelatin
2 tablespoons water
1 1/2 teaspoons vanilla
1 cup whipping cream
2 cups fresh raspberries OR
1 10 ounce package frozen raspberries

In a saucepan, combine milk with 1/3 cup of the sugar; heat until scalding. In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk hot milk into the egg mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until custard thickens enough to coat a wooden spoon. Do not let mixture boil or it will curdle. Sprinkle gelatin over water to soften; stir into hot custard and remove from heat. Add vanilla and strain sauce through a fine sieve. Cool custard by setting pan in a larger container filled with ice cubes. Stir occasionally until sauce starts to thicken and become syrupy.

Whip cream until stiff. Puree raspberries in a food processor or blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side). Fold whipped cream into custard, then fold in pureed strained raspberries. Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve, dip mould briefly in warm water, dry off and place serving plate over top. Quickly invert and turn out onto serving plate. Trim with fresh berries or mint leaves.

Bavarian Cream
Recipe courtesy Michael Symon
Yield: 6 servings

1 vanilla bean
1 1/4 cups heavy cream
1 tablespoon powdered gelatin
3 tablespoons milk
1/4 cup sugar
5 egg yolks
1 1/4 cups whipped cream
6 sliced strawberries

Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.

Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.

Place bowl in ice bath and stir until at room temperature.

Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.