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Diplomat Cream

The perfect accompaniment to summer strawberries. Diplomat Cream is creme patissiere or custard lightened with whipped cream. It is glorious on its own or used as pie fillings or in trifles.Diplomat Cream

I really miss the Food Network. When we lived in the States, it was always on when I was cooking or being lazy on a Saturday morning. We get about five channels in English and with the time change it is usually just infomercials, so we rely on Netflix, Hulu, and iTunes to watch American shows. Ava and I got sucked into the Spring Baking Championship and binged the whole season in a day.

I had never heard of Diplomat Cream before, but I felt like I heard them talk about it or make it in every episode. Turns out it is just vanilla pastry cream (also called Creme Patissiere, creme pat, custard, or wait for it… vanilla pudding) lightened with whipped cream. I’ve been missing out, Diplomat Cream is heaven.

This is essentially two recipes in one. First, you need to make the custard. If you can make this, you can make a million different things. You can easily flavor it, add chocolate, caramel, pistachio and it is completely different. This is what you will find in an eclair, banana cream pie, or a Boston Cream doughnut. It is incredibly versatile, and something that is really useful to be able to know how to make.

To make it Diplomat Cream, you fold whipped cream into the pastry cream and it is a new thing entirely. I like to whip cream by hand. It’s oddly satisfying to me, I feel so domestic goddess-y. I had a job in college and we had to whip cream by hand multiple times a night in a kitchen that was 90 degrees. One time, my mom was at my house and I was serving whipped cream and she asked me if I whipped it by hand. I said no, and she gently reminded me that my sister whips her cream by hand. Well, now I whip it by hand. Not all the time, but most of the time. Thanks mom for the sisterly competition.

A tip, put your bowl and whisk in the freezer for a few minutes before you pour the cream in. And make sure the cream is very cold. A big, light whisk also will help you get a lot of air compared to a heavy, tight whisk.

What do you do with it? Well, you can just dip strawberries in it. Use it as a trifle filling. Use it to fill a cream pie. Pipe it on a cupcake. Use it in a strawberry shortcake. Eat it from the bowl with a spoon. The possibilities are endless.

Diplomat Cream

Custard or Creme Patissiere:

3 cups whole milk

3/4 cup sugar

1/4 teaspoon salt

1 vanilla bean, split or 2 teaspoons vanilla bean paste or extract

1/4 cup cornstarch

1 Tablespoon flour

4 egg yolks

4 Tablespoons butter

To make Diplomat Cream:

2 cups heavy cream, cold

Diplomat Cream

Add 2 1/2 cups milk, sugar, salt, and vanilla bean or paste to a medium saucepan.

Diplomat Cream

Heat over medium heat until it comes to a simmer.

Diplomat Cream

Add cornstarch, flour, egg yolks, and remaining 1/2 cup milk to a large bowl. A large pitcher is the perfect tool for the job. This recipe involves some pouring, so it is less mess.

Diplomat Cream

Whisk the yolk mixture until combined.

Diplomat Cream

When the cream mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs.

Diplomat Cream

Slowly add in the rest of the hot cream.

Diplomat Cream

Pour it all back into the saucepan.

Diplomat Cream

Return to medium heat. Bring to a boil, stirring constantly.

Diplomat Cream

When it starts to bubble, cook for an additional 30 seconds. It may look like it going to curdle, but keep stirring, it will all work out, I promise.

Diplomat Cream

Pour through a sieve to get out any little pieces of cooked egg, and to ensure a super smooth creme pat.

Diplomat Cream

Add the butter, and vanilla extract if you are using that.

Diplomat Cream

Stir until silky and smooth.

Diplomat Cream

Cover with plastic wrap that touches the surface of the custard. This will keep it from getting a film. Let cool a bit, then put in the fridge to chill.

Diplomat Cream

Now that we have the custard or creme patisserie part finished, we can make the diplomat cream.

Diplomat Cream

Whip the cold heavy cream to medium peaks. I like to do it by hand, but you can use a mixer.

Diplomat Cream

Fold a few spoonfuls of the custard into the cream.

Diplomat Cream

Gradually add the rest of the custard, being careful to not knock the air out.

Diplomat Cream

You can make the custard or creme patissiere ahead of time, it will keep for a few days in an airtight container in the fridge. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.

Diplomat Cream

Print
Diplomat Cream

Diplomat Cream

  • Author: Baked Bree
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 cups

Description

The perfect accompaniment to summer strawberries. Diplomat Cream is creme patissiere or custard lightened with whipped cream. It is glorious on it’s own or used as pie fillings or in trifles.


Ingredients

3 cups whole milk

3/4 cup sugar

1/4 teaspoon salt

1 vanilla bean, split or 2 teaspoons vanilla bean paste or extract

1/4 cup cornstarch

1 Tablespoon flour

4 egg yolks

4 Tablespoons butter

2 cups heavy cream, cold


Instructions

Add 2 1/2 cups milk, sugar, salt, and vanilla bean to a medium saucepan. Heat over medium heat until it comes to a simmer.

Add cornstarch, flour, egg yolks, and remaining 1/2 cup milk to a large bowl. A large pitcher is the perfect tool for the job. This recipe involves some pouring, so it is less mess. Whisk the yolk mixture until combined.

When the cream mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs. Slowly add in the rest of the hot cream. Pour it all back into the saucepan.

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, it will all work out, I promise.

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 extract if you are using that. Stir until silky and smooth.

Cover with plastic wrap that touches the surface of the custard. This will keep it from getting a film. Let cool a bit, then put in the fridge to chill, 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.


Notes

You can make the custard or creme patissiere ahead of time, it will keep for a few days in an airtight container in the fridge. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.

Diplomat Cream

 

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  1. Naomi

    June 6th, 2018 at 1:35 pm

    Thanks for this recipe! This sounds like it would work in eclairs. Since I don’t like just custard in an eclair, this would be the perfect combo to fill them. Can’t wait to try this.

  2. bakedbree

    June 10th, 2018 at 11:56 am

    It will work in eclairs. It is much lighter, I don’t love straight creme pat, but this I’ll eat all day.

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