Photos of Diplomat Cream Recipe
How To Make Diplomat Cream
Try this diplomat cream recipe, made of milk, sugar, & vanilla bean, for a whipped cream lightened custard that's best with strawberries.
Ingredients
- 3 cups whole milk
- ¾ cup sugar
- ¼ tsp salt
- 1 vanilla bean, split or 2 tsp vanilla bean paste or extract
- ¼ cup cornstarch
- 1 tbsp flour
- 4 egg yolks
- 4 tbsp butter
- 2 cups heavy cream, cold
Instructions
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Add 2½ cups milk, sugar, salt, and vanilla bean to a medium saucepan. Heat over medium heat until it comes to a simmer.
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Add cornstarch, flour, egg yolks, and remaining milk to a large bowl. Whisk the yolk mixture until combined.
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When the milk mixture is hot, ladle into the yolk mixture, whisking constantly. Slowly add in the rest of the hot milk. Pour it all back into the saucepan.
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Return to medium heat. Bring to a boil, stirring constantly. When it starts to bubble, cook for an additional 30 seconds. It may look like it going to curdle, but keep stirring.
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Pour through a sieve to get out any little pieces of cooked egg, and to ensure a super smooth creme pat. Add the butter and vanilla. Stir until silky and smooth.
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Cover with plastic wrap that touches the surface of the custard. Let cool a bit, then put in the fridge to chill for about 2 hours.
- Whip the cold heavy cream to medium peaks.
- Fold a few spoonfuls of the custard into the cream. Gradually add the rest of the custard, being careful to not knock the air out.
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Serve and enjoy.
Nutrition
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