Diplomat Cream

Prep Time: 10 mins | Cook Time: 10 mins | Course: Dessert | Serves: 12 

Silky vanilla bean diplomat cream (custard lightened with whipped cream), whatever name you call it by, creme pat, custard, pudding, etc., you’ll love this vanilla bean version. Inspired by Bree Hester of Baked Bree for the silkiest and best diplomat cream ever! Looking for a special no-bake ultimate Summer dessert, serve this with fresh strawberries or mixed fresh berries. Amazing with Summer fruits or with any dessert that richly deserves a dreamy custard served with it. https://bakedbree.com/diplomat-cream 

3 cups milk

¾ cup sugar

¼ tsp salt

¼ cup cornstarch

1 Tbsp flour

4 egg yolks

2 tsp vanilla bean paste

2 tsp vanilla extract

4 Tbsp butter

2 cups heavy cream, cold

In a saucepan, warm milk over medium-low heat. In a mixing bowl, whisk the sugar, salt, cornstarch, and flour together. Add egg yolks on top and whisk while pouring a ladleful of hot milk over the egg yolks to temper them and keep them. Add several more ladles of hot milk into the egg mixture whisking all the while to keep the mixture smooth. Then pour it into the saucepan of milk while whisking the milk. Cook until thickened then stir in the vanilla bean paste and extract. Turn the heat off and top with the butter, stir in, and allow the custard to cool. If you have any egg bits, it’s easiest to sieve or strain them out before the custard has cooled. Whip the cold cream to stiff peaks and gently fold it into the custard.