Diplomat Cream Recipe


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.

Prep: 20 mins
Chill: 2 hrs
Cook: 10 mins
Total: 2 hrs 30 mins


  • 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


  1. Add 2½ cups milk, sugar, salt, and vanilla bean to a medium saucepan. Heat over medium heat until it comes to a simmer.

  2. Add cornstarch, flour, egg yolks, and remaining milk to a large bowl. Whisk the yolk mixture until combined.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Whip the cold heavy cream to medium peaks.
  8. 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.
  9. Serve and enjoy.


  • :
  • :
Nutrition Disclaimer
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!