A good recipe for Bavarian custard cream is the Food Network's Bavarian Cream, calling for heavy cream, egg yolks, vanilla bean and sugar. Another good recipe is the Joe Pastry website's Bavarian Cream that uses half-and-half and gelatin.
To make Bavarian custard cream, simmer 1 split vanilla bean in 1 1/4 cups of heavy cream until the mixture comes to a boil, and then turn off the heat. After the mixture sits for an hour, spoon the vanilla bean seeds into the mixture, and remove the pod. In a separate bowl, combine 1 tablespoon of powdered gelatin and 3 tablespoon of milk.
Warm up the cream mixture to a simmer, and whisk in a mixture containing 1/4 cups of sugar and 5 egg yolks. Once the cream mixture thickens, stir in the gelatin mixture, and place the cream in an ice bath. Fold 1 1/4 cups of whipped cream into the cream mixture after it cools to room temperature, and chill the custard cream for five hours until it sets up.
Another recipes calls for simmering the vanilla bean in 1 1/2 cups of half-and-half instead of heavy cream and passing the custard through a fine mesh strainer to remove any cooked pieces of egg before stirring in the gelatin mixture. Whip 1 1/2 cups of heavy cream into stiff peaks, and fold it into the custard.