Gluten Free Bavarian Cream

Custard is my favorite pastry filling, especially the gluten free recipe I use for my creme bruleé and to fill my gluten free cream puffs. However, this time, I needed a lighter custard for my cannoli that I was serving at our Gluten Free in Fresno Support Group meeting at Whole Foods. Unfortunately, real custard is just too heavy for a gluten free cannoli shell or a regular one for that matter. I thought I would lighten the custard up a bit with a bit of sweetened whipping cream, making an incredible delight! Everyone at the meeting really enjoyed the custard filling in the cream puffs a couple of months ago; therefore, I thought the cannolis with this gluten free bavarian cream would be a big hit, as well. They were! It’s light and creamy, yet has a custard flavor! Some went back for seconds and others had thirds! Enjoy!

Gluten Free Bavarian Cream


Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 6 hours, 15 minutes

Yield: Makes approximately 4 cups

Gluten Free Bavarian Cream

A wonderful light custard, which is a combination of custard and whipped cream. Bavarian Cream is the perfect complement to pastries that cannot withstand the weight of custard.


  • 1 Gluten Free Custard Recipe
  • 3/4 cup heavy whipping cream (or Silk brand for dairy-free)
  • 2 1/2 Tablespoons powdered sugar
  • 3/8 teaspoon pure vanilla extract


  1. Make the custard recipe the night before and chill.
  2. Chill your mixing bowl (preferably a metal one) by placing it in the freezer for about an hour.
  3. Whip the heavy whipping cream until soft peaks form.
  4. Add powdered sugar and vanilla; beat until soft peaks form again.
  5. With a rubber spatula, fold the whipping cream into the custard until thoroughly blended.
  6. Store in an airtight container in the refrigerator.


If using to fill cannoli, do not fill the cannoli shell until ready to serve to prevent softening the shell.

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