Brönnti Creme and Bern, Switzerland

A recipe for Brönnti Creme inspired by our time in Bern, Switzerland! This homemade custard has a blend of caramel and whipped cream for quite the decadent dessert.

A few weeks ago, we spent two wonderful weeks in Switzerland! I previously shared our time in Luzern with a recipe for Chäschüechli and today I am covering Bern.

Bern

Bern is the de facto capital of Switzerland and Kanton Bern. It was founded in 1191 and joined the Swiss Confederacy in 1353.

This city is fairly compact, easy-to-navigate and packed with historical sites, a charming medieval center, museums, markets, cafes, restaurants, shopping, and gorgeous views.

The preserved medieval Altstadt (Old Town) is bordered on three sides by the Aare River and became a UNESCO World Heritage Site in 1983.

The official language in this part of Switzerland is German with Swiss German (Berndeutsch/Bärndütsch) as the predominant spoken language.

I got around using somewhat passable Hochdeutsch and a few basic Swiss German phrases. As a note, Grüessech is the greeting here for “Hello,” not Grüezi. Most of the restaurants we visited during our trip had an English menu option or translations.

As with much of Switzerland, Bern has fountains across the city with safe, cool drinking water for people (and pigeons) unless otherwise noted.

Getting to Bern

Bern’s west-central location in Switzerland makes it perfect as the base for day trips and it is an easy train ride from Geneva/Zürich airports.

We took a direct 1 hour train from Luzern. The train from Geneva Airport takes around 2 hours. It is a little over an hour from Zürich Airport.

I highly recommend downloading the SBB Mobile app (available in English). I used it throughout our trip to plan routes and find the platforms/trains ahead of time.

Kreuz Bern

During our time in Bern, we had a spacious Modern Family Room at the historic Kreuz Bern. 

The hotel’s location at Zeughausgasse 41 was fantastic in the heart of Altstadt and a short 450 meter (1/4 mile) walk to the train station. There are also tram and bus stops just around the corner.

The hotel has 97 rooms with air conditioning and elevator access. Our Modern Family Room came with a large bed and bunkbeds for the kids. We also had two desks and two televisions, plus plenty of storage room for suitcases.

Our reservation came with a daily breakfast spread featuring coffee, tea, water, juice, bread, cured meats, cheese, a vegan section, fruit, and an automated pancake machine (the kids were most excited about this). 

We didn’t use it since we had the Swiss Travel Pass, but the hotel stay also includes free use of public transport within the city.

Each floor has a specific amenity- we were next to the game room (kids were a fan of this as well). Other floors had a fitness studio, coffee and tea bar, and reading nook.

From the fitness studio, there is a nondescript door with a set of stairs leading up to the rooftop terrace. It has a wonderful 360 view of the city (closed during rain).

Bärenhöfli

Since we booked directly with the hotel, we also got a discount for their restaurant on the ground floor, Bärenhöfli.

Bärenhöfli‘s menu was filled with favorites from Bern along with seasonal specialties. 

We ordered the following:

• Gurten Zähringer Amber.
• Oeil de Perdrix, Neuchâtel AOC, Château d‘Auvernier.
• Cervelat-Käsesalat mit Essiggurken, Zwiebeln, Blattsalat und Country Wedges mit hausgemachter Tartar Sauce- sausage and cheese salad with pickles, onions, lettuce, and potato wedges with housemade tartar sauce.
• Zweierlei handgemachte Spezialitätenwürste vom Dentenberger Wurster mit Zwiebelsauce und Rösti- two handmade sausages with onion sauce and pan-fried potatoes.
• Bärenhöfli Burger mit Käse, Tomaten und Ketchup- Hamburger with Cheese, Tomato, and Ketchup. 
• Kinderteller- Paniertes Schnitzel mit Gemüse und Pommes Frites. Kids pan-fried Schnitzel with vegetables and fries. 
• Sommerlicher Öpfuchüechli-Teller mit marinierten Erdbeeren, Erdbeersauce und Erdbeerglace. Summer apple fritter plate with marinated strawberries, strawberry sauce, and strawberry ice cream. 
• Eine Kugel Vanilleglace. A scoop vanilla ice cream.
• Mini Dessert im Glas serviert- Brönnti Creme. Brönnti Creme mini dessert served in a glass.

Beck Glatz Confiseur

Beck Glatz Confiseur was just around the corner from our hotel at Waisenhauspl. 21. Glatz home to the local Berner Mandelbärli (Bern Almond Bear) and make them in a variety of flavors.

I also enjoyed the Honiglebkuchen (Honey Gingerbread), Käsekuchen (savory cheesecake with cheese and cream), and Schale (coffee with milk).

Orell Füssli

I stopped by Orell Füssli (locations across Switzerland) at Spitalgasse 18/20 in search of Swiss cookbooks.

The cookbook section was large and beautifully arranged with a few shelves devoted to Swiss cooking. I also came across the German version of some favorites I have featured here on the blog. I brought home Hof Chuchi, Schweizer Brot, and Fluffig, Knusprig, Bunt (Fluffy, Crispy, Colorful).

Stauffacher

Stauffacher is another wonderful bookstore (and branch of Orell Füssli) in Bern at Neuengasse 25-37.

I picked up even more cookbooks here including Das Basel Kochbuch and Alpe-Chuchi Berner Oberland (which I used as inspiration for today’s Brönnti Creme recipe). They also have a large English book section, crafts, kids area, and comic books/manga.

Confiserie Eichenberger

I stopped Confiserie Eichenberger’s Bahnhofplatz shop (over 60 years old!) to grab a couple of pastries to go, but they also have a tea room and a pair of outdoor tables.

Their shelves were filled with a delicious assortment of pastries, chocolate, and other confections. I had a hard time narrowing down, but decided on the Meitschibei (horseshoe shaped pastry with a ground hazelnut cinnamon filling), Schoggiweggli (chocolate chip buns- a favorite with the kids), and Bäremandli (little bear-shaped Haselnusslebkuchen/hazelnut gingerbread).

Migros and Coop

On days when we were too tired to eat at restaurants or simply wanted something lighter, I would pick up dinner from either Migros or Coop at the Bern train station and bring it back to the hotel.

Both of these grocery stores have an assortment of baked goods, hot items, cold sandwiches and salads, drinks, produce, plenty of chocolate, and more.

I personally like walking around grocery stores when traveling to see all the items available. For an even quicker option, there are smaller take-way stops for both of these stores in the train station.

Some favorites included the Ghackets mit Hörnli (Swiss Macaroni with Meat Sauce), Butterzopf, Paprika Chips, Rivella, and Wurst-Käse-Salat (Sausage Cheese Salad).

Bundeshaus

Just 500 meters (1/3 mile) from the train station is the Bundeshaus (Swiss Parliament Building/Federal Palace). Built between 1894-1902 with renovations in 2008, it is home to the Swiss Federal Assembly and Federal Council.

I didn’t go inside, but guided tours (booking online recommended) are offered when parliament is not in session. They last an hour and are available in German, French, Italian, and English. When parliament is in session, the galleries are open to the public to follow debates and votes.

If you walk behind Bundeshaus to the Bundeshausterrasse, you can see incredible views of the Aare River, museums, and mountains in the background.

Rösterei Kaffee & Bar

After enjoying the view at Bundeshausterrasse, I walked to Rösterei Kaffee und Bar‘s Gurtengasse 6 for a light breakfast. I ordered the Kardamom Honig Latte (Cardamom Honey Latte) and Vanillegipfeli (Vanilla Crescent Roll).

The Vanillegipfeli may have been my favorite pastry the entire trip. The light and flaky crescent roll was filled with a creamy vanilla custard and such a wonderful start to the day.

Kornhauskeller

For our last night in Bern, we had reservations at Kornhauskeller directly under Kornhausplatz. It was quite the memorable experience and a highlight of our trip.

The restaurant is situated in a gorgeous sandstone vaulted cellar built between 1711-1718. The menu has a blend of traditional Bernese cuisine and Mediterranean inspired dishes.

They also feature a unique option for children. Instead of the usual kids menu, children 12 and under can pick anything off the menu in a smaller portion and lowered price. Both of ours went with the Cordon Bleu vom Aaretaler Duroc-Schwein: Berner Bergkäse, Landrauchschinken, Berner Frites mit Kräutersalz (Cordon Bleu with Bernese mountain cheese, country smoked ham, and Bernese fries with herb salt).

We also ordered the following:

• Bärnerwy 2022, Weingut Krebs, Bielersee AOC, Gutedel. 
• Bärner Spezial Amber.
• Berner Geschnetzeltes: Emmentaler Kalbgeschnetzeltes, Rahmsauce, Champignons, Rösti (thinly sliced veal with cream sauce, mushrooms, and Rösti).
• Ravioloni: Frischkäse, Zitrone, Minze, Kräuterbuttersauce (Ravioloni with fresh cheese, lemon, mint, and herb butter sauce). 
• Griessflammerie- Semolina pudding with marinated strawberries.
• Eiskaffee mit Mandelkrokant- Vanille ice cream with hot coffee and almond Krokant. 
• Vanilleglace- vanilla ice cream for the kids. 

Zytglogge

One of the most famous sites in Bern, the Zytglogge is just south of Kornhausplatz. This clock tower is situated on part of the original city wall which once served as a guard tower and prison.

The musical part of the clock was installed in 1530 and performs four minutes before each hour with a rooster, dancing bears, jester, and Chronos (god of time). As an Astrolabium (astronomical calendar clock), it also shows the current zodiac sign, date, moon’s phase, and time of sunrise/sunset.

Einsteinhaus

Einsteinhaus (Einstein House) is also in the heart of Bern at Kramgasse 49. This small museum has preserved the apartment where Albert Einstein lived with his wife Mileva Marić and their child Hans from 1903 to 1905.

There is also an exhibit upstairs from the apartment featuring artifacts and information on Einstein’s life.

We spent about 30 minutes here. As a note, the exhibits are only accessible via narrow staircases. To avoid crowds in the tight space, try to arrive shortly after opening.

Berner Münster

Another notable building in Bern is Berner Münster (Bern Minster). This Swiss Reformed Cathedral is the largest and tallest in Switzerland with a 100.6 meter (330 ft) spire.

I wasn’t able to convince the family, but you can walk up the 344 steps in the tower to get another fantastic view of the city.

Münsterplattorm

The Münsterplattform is situated next to the cathedral and was one of my favorite spots in the city, especially first thing in the morning while still quiet.

This terrace has incredible views of the Aare River and surrounding gardens. There are a few green spaces to relax with a picnic and even trampolines built into the sidewalk.

Einstein au Jardin

Einstein au Jardin is located on Münsterplattform and offers a variety of snacks, small bites, coffee, and other specialty drinks.

I enjoyed the cold brew so much, I ended up going back with the family after our visit to the Bernisches Historisches Museum to get one more (and the kids wanted more time with the sidewalk trampolines).

Altes Tramdepot

One evening, we had dinner at Altes Tramdepot.

Altes Tramdepot is a brewery and restaurant with craft beers, classic meals, seasonal specials, and refreshing desserts. They have indoor seating plus a sunny terrace overlooking the Aare river and Bern Altstadt. Reservations are recommended and available through their website. The kids menu came with coloring activities- German on one side and English on the other.

We enjoyed the following:

• Sampler II 5x 2dl- Helles, Märzen, Weizen, Saison 1 und Saison 2.
• Chasselas Sélection AOC- Krebs & Steiner, Schernelz, Bielersee, Schweiz.
• Portion Teigwaren mit Tomatensauce- both kids ordered the pasta with tomato sauce and said it was fantastic.
• Weisswurst Ravioli- Weisswurstfüllung mit süsser Händlmaier Senfrahmsauce, Kresse und Parmesan, hergestellt von La Marra der Berner Pasta Manufaktur- Weisswurst filling with a sweet mustard cream sauce, cress, and Parmesan, made by the Bernese pasta manufacturer, La Marra.
• Bauern Rösti hausgemacht mit Spiegelei, gerösteten Zwiebeln und Käse überbacken- Homemade Farmer-Style Rösti (grated potatoes with crispy edges) with fried egg, roasted onions, and cheese.
• Apfelstrudel mit Vanilleeis und Rahm.
• Spaghettieis- Spaghetti-shaped vanilla ice cream with strawberry sauce.
• Bärner Brönnti Creme (caramel custard from Bern).

Rosengarten

We got to Altes Tramdepot a bit early for our reservation, so we took the time to walk up to Rosengarten.

Originally used as a cemetery, the area was transformed into a public park in 1913. It now features over 200 varieties of roses and other flowers.

It was quite the walk (about 400 meters/0.25 mile uphill), but definitely worth it to see the sweeping views of Bern.

Bärenpark

Bärenpark (BearPark) is situated next to Altes Tramdepot along the banks of the Aare River and home to three brown bears- Finn, Björk, and Ursina.

It was built in 2009 as an upgraded 6,000 square meter space to supplement the bears’ Bärengraben (bear pit). The two areas are now connected with a tunnel.

We happened to spot one of the bears when returning from our walk to Rosengarten. As a note, the bears hibernate during the winter and are only able to be seen via a webcam.

Naturhistorisches Museum Bern

Bern is home to some incredible museums such as the Naturhistorisches Museum Bern (Natural History Museum of Bern). We spent around three hours here and entry is included with the Swiss Travel Pass.

Highlights include hundreds of dioramas, minerals from around the world, the interactive nature lab, a forest habitat-themed play area, and relaxing reading nook.

It was closed for renovations during our visit, but the museum also has a great bone gallery with 328 animal skeletons.

The kids especially loved learning about Barry der Menschenretter/Barry the Rescuer. Barry was born in 1800 and worked as a rescue dog at a hospice on the Grosser Sankt Bernhard (Great St. Bernard Pass).

During his lifetime, he helped save over 40 people. This permanent exhibit was opened in 2014 in memory of the 200th anniversary of his death.

Before heading back to the hotel, we stopped by the café on the ground floor for a short break and bite to eat. Offerings included a variety of pastries, desserts, drinks, and daily meals.

We enjoyed the Pilaf with Salad, Schinkengipfeli und Nussgipfel (Ham Crescent Roll and Nut Crescent Roll), Rüeblitorte (Carrot Cake), Carac, and Latte Macchiato. I was particularly taken with the Carac. This delicious tart has a shortbread crust with decadent chocolate ganache and green icing.

Bernisches Historisches Museum

Bernisches Historisches Museum (Bern Historical Museum) was another favorite while in Bern. This museum has exhibits ranging from the Stone Age to Present Day. I especially loved the focus on the city.

After visiting Einsteinhaus, you can learn even more about Albert Einstein at the Einstein Museum located in the same building with 550 original objects and films. This exhibit covers his family and life from Germany, to his education in Zürich, time in Bern, and his career in the United States.

As with many museums in Switzerland, the Bernisches Historisches Museum is closed on Mondays. Our entry was included with the Swiss Travel Pass. We spent around 3 hours here, but could have stayed closer to 4-5 at a more relaxed pace.

Gurten- Park im Grünen

We missed Pilatus while in Luzern due to the weather, so we made sure to visit Gurten- Park im Grünen on the first sunny day of our trip to finally try a toboggan run.

Gurten is an 858 meter (2,815 ft) tall mountain just south of the city. From the train station, it is a 15-20 minute tram ride to the Wabern Gurtenbahn stop, then a short walk uphill to the funicular station.

The station has a machine to purchase tickets for the funicular and activities once you get to the top of the mountain.

We stuck mostly to cities during our Switzerland trip, so it was also so fun to see cows right as we stepped off the funicular.

This was such a family-friendly area. Activities range from a 500 meter (1,640 ft) long toboggan run to multiple playgrounds for all ages, a garden, miniature train, marble maze, and water play area.

During the winter with enough snow cover, there is also sledding and skiing.

There are a few food options on the mountain from upscale restaurants to take-away stands. We went with Bahnhöfli, the takeaway stand, for a light lunch since we had dinner reservations later that evening.

The Flammkuchen (grilled crispy flatbread with speck and crème fraîche) was perfect. The kids also enjoyed the sausages that we grilled ourselves on the provided outdoor grill and gelato.

Overall, we had such an incredible time in Bern. Allow for at least a day to see notable sites in the Altstadt and maybe a museum. Closer to three days would be perfect to really enjoy the city at a more relaxed pace.

We did everything in this post within six days, though some of that time was used for day trips to Basel and the Berner Oberland.

Brönnti Creme

I enjoyed Brönnti Creme twice while in Bern and was so excited to learn how to make it at home. This chilled treat reminded me a bit of the Hopjesvla (Dutch Coffee Custard) I made a few years ago and has such a wonderful, refreshing flavor.

Also known as Gebrannte Creme, Caramelcrème, and Brönnti Greme, Brönnti Creme is a classic Swiss dessert with a rich caramel base.

Caramelized sugar is slowly heated with milk, cornstarch, and egg yolks to form a thickened, decadent custard, then chilled for a few hours in the refrigerator.

Immediately before serving, freshly whipped cream is folded into the custard before dividing among bowls and garnishing with more whipped cream.

I also topped my Brönnti Creme with fresh mint sprigs and chopped caramels for a bit of contrast.

A Few Brönnti Creme Tips

Brönnti Creme comes together with just a few steps, but a couple of them can be tricky.

The biggest is creating the caramel base. You want the sugar to become amber and develop a deep caramel flavor to infuse into the rest of the ingredients, but not so dark that it burns and becomes bitter.

Do not stir the sugar until you are adding the water. Gently swirl the pan if needed to get the sugar to melt more evenly. 

If you do overcook the caramel, toss, clean the pan, and start over.

Take care when adding the water to the caramel. It will splatter and steam at first.

Constantly whisk as you slowly add the milk to the caramelized sugar. If any pieces harden, continue to stir as the mixture heats up and the caramel will melt back into the liquid.

After adding the eggs to thicken the cream, take care to not increase the heat to try to speed up the process. Stir constantly and heat just until the mixture is thick enough to start to pull away from the sides and bottom of the pan. If the mixture overheats, you may end up with a cooked, curdled cream.

To chill, cover the top of the custard with a layer of plastic wrap to prevent a film from forming and refrigerate for about 3 hours. Make sure it is completely chilled before folding in the whipped cream. 

If avoiding eggs, Helvetic Kitchen has a recipe for an egg-free Brönnti Creme.

Brönnti Creme Recipe

Adapted from Alpe-Chuchli Berner Oberland

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5 from 2 votes

Brönnti Creme

A recipe for Brönnti Creme inspired by our time in Bern, Switzerland! This homemade custard has a blend of caramel and whipped cream for quite the decadent dessert.

Course Dessert

Cuisine Swiss

Keyword caramel, cream, custard, dessert, Swiss, Switzerland

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 4 Servings

Ingredients

• 4 large egg yolks
• 2 tablespoons (25 grams) granulated sugar
• Pinch salt
• 2 cups (470 milliliters) milk divided
• 1 tablespoon cornstarch
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (60 milliliters) water
• 3/4 cup (180 milliliters) heavy cream

Instructions

• In a medium bowl, whisk together the egg yolks, 2 tablespoons sugar, and salt. Set aside.
• In another bowl, whisk 1/4 cup (60 milliliters) of the milk with the cornstarch until no streaks of powder remain. Set aside.
• In a medium saucepan with a heavy bottom, pour the 1/2 cup (100 grams) sugar in an even layer and place over medium low heat.
• Cook, gently swirling the pan as needed, until the sugar develops a deep amber color.
• Very carefully pour in the water (it will splatter!), followed by the remaining 1 3/4 cups (415 milliliters) milk.
• Continue to heat, whisking often, until any hardened caramel pieces have melted into the liquid and the mixture is starting to steam, but not yet boil.
• Slowly pour about 1/2 cup (120 milliliters) of the heated milk from the saucepan into the egg yolk mixture while constantly whisking.
• Once incorporated, slowly stream in and whisk another 1/2 cup (120 milliliters) into the egg yolk mixture.
• Slowly pour the milk egg mixture back into the saucepan over medium-low heat while whisking.
• Pour the set aside cornstarch dissolved in the 1/4 cup (60 milliliters) milk into the saucepan. Continue to cook while stirring until the mixture has thickened enough to start to pull away from the sides and bottom of the pan. Do not bring to a boil.
• Remove from heat and transfer to a heat-safe container. Cover the top with a layer of plastic wrap to prevent a film from forming. Refrigerate until well-chilled, about 3 hours.
• Immediately before serving, beat the heavy cream until stiff peaks form.
• Gently fold half of the beaten whipped cream into the chilled caramel custard.
• Transfer the other half of the beaten whipped cream to a pastry bag fitted with a large star tip.
• Divide the Brönnti Creme among individual serving bowls.
• Pipe the whipped cream over the top to garnish and serve immediately.