Go Back
–+ servings
Diplomat Cream in a blue dessert bowl, with strawberries in the background.

Diplomat Cream (Crème Diplomat)

Bree Hester
4.53 from 53 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 6 cups
Calories 572 kcal

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.
    Heating milk, sugar, salt, and vanilla for Diplomat Cream in a saucepan, stirred with a yellow spatula.
  • Heat over medium heat until it comes to a simmer.
    Heating milk, sugar, salt, and a vanilla bean for Diplomat Cream in a saucepan.
  • Add cornstarch, flour, egg yolks, and remaining 1/2 cup milk to a large bowl. A large pitcher is a perfect tool for the job. This recipe involves some pouring, so it is less mess.
    Adding egg yolks and milk to a large bowl for Diplomat Cream.
  • Whisk the yolk mixture until combined.
    Whisking the egg yolk mixture until combined for Diplomat Cream in a glass bowl.
  • When the milk mixture is hot, ladle into the yolk mixture, whisking constantly. This will temper the eggs and you will avoid having scrambled eggs.
    Ladling hot milk mixture into the egg yolk mixture for Diplomat Cream, whisking constantly.
  • Slowly add in the rest of the hot milk.
    Adding hot milk to the egg yolk mixture for Diplomat Cream.
  • Pour it all back into the saucepan.
    Tempered milk and egg yolk mixture simmering in a stainless steel saucepan for Diplomat Cream.
  • Return to medium heat. Bring to a boil, stirring constantly.
    Bringing the Diplomat Cream custard base to a boil, stirring constantly with a spatula.
  • 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.
    Stirring the creamy custard base for Diplomat Cream in a saucepan with a yellow spatula.
  • Pour through a sieve to get out any little pieces of cooked egg, and to ensure a super smooth creme pat.
    Straining the crème pâtissière for Diplomat Cream through a fine-mesh sieve into a glass bowl.
  • Add the butter, and vanilla extract if you are using that.
    Adding butter to the custard for Diplomat Cream in a glass bowl.
  • Stir until silky and smooth.
    Stirring the Diplomat Cream until silky and smooth in a glass bowl.
  • 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.
    Covering the surface of the Diplomat Cream custard with plastic wrap to prevent a film.

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

  • Whip the cold heavy cream to medium peaks.
    Whipping cold heavy cream to medium peaks in a copper bowl for Diplomat Cream.
  • Fold a few spoonfuls of the custard into the cream.
    Folding custard into whipped heavy cream for Diplomat Cream in a copper bowl with a yellow spatula.
  • Gradually add the rest of the custard, being careful to not knock the air out.
    Gradually adding the remaining custard to whipped heavy cream for Diplomat Cream.

Video

Nutrition

Serving: 1cupCalories: 572kcalCarbohydrates: 39gProtein: 8gFat: 44gSaturated Fat: 26gSodium: 231mgFiber: 0.1g
Keyword best whipped cream for decorating, crème diplomat, custard, pastry cream, Diplomat cream, Easy summer dessert, No-bake dessert, pie filling, strawberries and cream, vanilla cream
Tried this recipe?Let us know how it was!