Good Bavarian cream recipe. Or cake filling recipes?

Anyone have any good bavarian cream recipes? Or other types of filling recipes for cakes?Good Bavarian cream recipe. Or cake filling recipes?
I usually just use some vanilla puddin, but make it with the pie filling or custard directions...and then whip up some pastry pride (can be found at smart and final) then fold the puddin into the whipped topping and you have Bavarian cream (well, something similar in taste and texture)Good Bavarian cream recipe. Or cake filling recipes?
Bavarian Cream Recipe courtesy Michael Symon


Show: Melting Pot


Episode: Eastern European - Dairy Show


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.