Fluffy and Rich! How to Make Diplomat Cream
Fluffy and Rich!How to Make Diplomat Cream
5.0
(3 reviews)Time
Diplomat cream is made by combining custard cream with whipped cream, and it is often used in sweets such as cream puffs and tarts. Rich custard is blended with airy whipped cream for a smooth, light texture. Why not try making the cream from scratch for entertaining or a special occasion? Any leftovers are also delicious spread on crackers.
Calories
214kcal
Carbs
14.9g
Fat
15.4g
Protein
3.2g
Net Carbs
14.9g
Sodium
39.3mg
* Per serving (when divided into 5 portions)
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ Easy-to-make amount (approx. 400 g finished) ]
- pasteurized egg yolk2 yolks
- granulated sugar40g
- cake flour15g
- milk200cc
- unsalted butter15g
- vanilla essenceto taste
Whipped cream
- heavy cream10g
- granulated sugar100cc
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Put the milk in a saucepan and heat over low heat. Warm it until small bubbles begin to appear.
Note:
Do not let it come to a boil.
2
Put the egg yolks and granulated sugar (40 g) in a bowl and mix well until pale. Sift in the cake flour and mix until combined. Gradually add the warmed milk from step 1, mixing each time. Pour the mixture back into the saucepan from step 1.
3
Heat the saucepan over medium heat, whisking constantly as it cooks. Once it starts to thicken, keep whisking quickly until bubbles begin to pop, then continue whisking for 1 to 2 minutes until glossy.
Note:
Keep the bottom of the pan from scorching. As you whisk, the mixture will become smooth and light.
4
Turn off the heat and immediately add the butter and vanilla extract, stirring until the butter melts. Transfer to a tray, spread it flat, and cover the surface tightly with plastic wrap. Place an ice pack on top to cool slightly, then chill in the refrigerator for about 1 hour until thoroughly cooled (custard cream).
5
Put the heavy cream and granulated sugar (10 g) in a bowl and whip until stiff peaks form (whipped cream).
Note:
Adjust the stiffness of the whipped cream to suit your intended use.
6
Put the custard cream in another bowl and whisk until smooth. Add one-third of the whipped cream and mix thoroughly, then add the remaining whipped cream and fold in lightly.
Reviews
5.0
(3 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
This is the cream I’d been looking for...! I cut the sugar in the whipped cream by half. It turned out lighter and much easier to eat. I’ll definitely make this again. I had it with crackers and Ritz, but next time I want to use it in a tart.
