Prepare Gelatin: Sprinkle the unflavored gelatin powder over a small amount of cold water and let it bloom for about 5 minutes until fully absorbed and gelatin has softened.

Make Custard Base: In a medium saucepan, combine whole milk, sugar, and egg yolks. Whisk continuously over medium heat for 8 to 10 minutes until the mixture thickens slightly but does not boil.

Add Gelatin and Vanilla: Remove the saucepan from heat. Stir the bloomed gelatin into the warm custard mixture until dissolved completely. Then add the pure vanilla extract and mix well.

Cool Custard: Allow the custard mixture to cool to room temperature before placing it in the refrigerator for about 1 hour to chill and set slightly.

Whip Cream: In a large mixing bowl, whip the heavy cream until soft peaks form, ensuring it is light and fluffy but not overwhipped.

Combine Mixtures: Gently fold the chilled custard mixture into the whipped cream, blending smoothly without deflating the cream.

Chill Dessert: Pour the combined Bavarian cream into serving cups or molds. Cover them and refrigerate for at least 4 hours to let the cream set fully and develop its signature texture.

Garnish and Serve: Before serving, decorate with fresh berries or fruit sauce and optional chocolate shavings to add a visually appealing and flavorful finish.