What is Bavarian cream primarily thickened with?

Bavarian cream is primarily thickened with cream, gelatin, and egg. In the preparation of Bavarian cream, a rich custard base is created using egg yolks and sugar, which adds flavor and richness. Gelatin is then used to provide the necessary structure, allowing the cream to set into a smooth and creamy consistency. Cream is folded in to create a light and airy texture, making Bavarian cream a luxurious dessert. This combination of ingredients gives it the characteristic flavor and smooth mouthfeel that sets it apart from other creamy desserts.

The other options do not accurately reflect the key components used in the preparation of Bavarian cream. Milk and sugar are common in many dessert recipes, but they do not contribute to the unique qualities of Bavarian cream. Flour and butter are used in creating pastries and cake batters, while chocolate and sugar typically suggest a different type of dessert altogether. The presence of gelatin in the correct answer is what primarily differentiates Bavarian cream and allows it to maintain its form while remaining light and creamy.