Diplomat Cream
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Approximately 1 quart
- 2cups milk
- ½cup sugar
- 5egg yolks
- 3tablespoons cornstarch
- 1pinch salt
- 2tablespoons heavy cream
- 2tablespoons cold butter
- 1teaspoon vanilla extract
- 1teaspoon granulated gelatin
- 2tablespoons tap water
- ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
215 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 4 grams protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Scald the milk with half of the sugar (¼ cup) in a 2-quart sauce pot. Remove from heat.
- Step 2
In a stainless-steel bowl, whisk the remaining ¼ cup sugar, with yolks, cornstarch and salt until thick and creamy and pale yellow. Whisk the hot milk into the yolk mixture and return the sauce pot to the stove and whisk constantly over medium-high heat until it bubbles and thickens, 60 to 90 seconds.
- Step 3
Remove from heat, pour contents back into the bowl and stir in the vanilla extract. Set bowl over ice bath, and let cool a couple minutes but whisk in the cold butter while the mixture is still warm. When the pastry cream has cooled completely, stir in two tablespoons of cold heavy cream to loosen a bit. Keep chilled over ice bath.
- Step 4
Sprinkle gelatin over the tap water evenly to soften. Break up any clumps, then microwave for 10 or 15 seconds to dissolve completely.
- Step 5
Thoroughly whisk dissolved liquidy gelatin into the stiff and cool pastry cream.
- Step 6
Whip ½ cup cold heavy cream to stiff peaks and fold into the chilled pastry cream, blending thoroughly.
- Step 7
Keep chilled until ready to use.
Private Notes
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Cooking Notes
Matt
This sounds excellent. One question: Are you supposed to whisk a 2 tbs chunk of cold butter into this? Seems like you'd have better results incorporating the butter if you cut it into smaller pieces.
sarah brooks
Would this still work without the gelatin? Or if I used vegetarian 'gelatin?' (kosher challenges...)
Julie Robinson
Having made a lot of pastry cream similar to this recipe, feel free to cut up the butter into smaller pieces, or grate it for that matter, but it will totally melt in the warm sauce no mater what size it is, so save yourself a step and just throw in the butter and whisk.
Lindsay Forness
Matt, Since you are mixing the cold butter into the still warm mixture, it won't present a problem. My guess is that cold butter is better mixed in so it doesn't separate the way that room temp butter might.
Tom Nelson
Can the left over sauce be frozen or, how long will it last in the refrigerator?
Seth weissman
A company called fit gelatin makes an OU certified beef gelatin, that according to the OU can be served with dairy. I think they only sell on 1 lb containers, which is a LOT, but it has a very long shelf life (10+ years?). Note: I don't work for yet company. I'm not even culinary or food industry professional. Just an obsessive compulsive kosher foodie! :) http://www.fitgelatins.com/
George Jackson
I am a lucky man. My wife of 41 years, as a ChemE at Cornell, also attended many Fine cooking classes at the Hotel School there !! She has been making these Swans for ever since we were married. But, she did not use the cornstarch/gelatin "extender (my term)" to lengthen the useful stiffness of the cream. She says she will try this ! I say.. when ? !!!
KR
This was perfect as is and made so much. Definitely making again!
Amy
I recently made a version similar to this recipe. I recommend two additions to the milk: add strips of lemon zest from half a lemon and also use a real vanilla bean that you’re scrape the insides out of. You strain out the zest and vanilla bean chunks when adding the milk to the egg mixture. The lemon adds a subtle freshness that lifts up the flavor.
bee
Any ideas on a vegetarian gelatin option?
Mickey
Agar Agar has worked well for me in the past.
kelly
Chef, you are my absolute favorite. Please let me know that you’re working on something wonderful.
Catherine
I did not have much luck with this recipe. The ingredients were a bit too runny before adding the heavy cream, then remained too runny, even after refridgerated for several hours. Maybe the ingredients weren't chilled enough before moving on to the last few steps??
TY
For most pastry cream recipes relying on cornstarch as thickener, you have to let it actively bubble/boil for at least 1 full minute to denature certain enzymes present in the egg yolks. These enzymes, if not denatured by heat, will eventually cause the pastry cream to go runny again because they will dissolve the starch over time. You can't just take it off the heat the moment it thickens/bubbles; let it bubble slowly while whisking vigorously and count a full minute. Hope this helps!
Jenny V
Has anyone had success adding cognac? Suggestions? Perhaps decreasing the cream at the end? I don’t want runny pastry cream...
Tyra
what if you don't have a microwave?
Maria C
This was a very easy recipe to follow and the results were wonderful. It seems pretty classic and nearly exactly similar to other recipes I found online. My next step is to practice with different flavors - Great British Baking Show style!
Grandma
Has anyone tried freezing this? It's a lot to do on the day of a dinner party.
Linda B
Can this be frozen for later use?
sarah brooks
Would this still work without the gelatin? Or if I used vegetarian 'gelatin?' (kosher challenges...)
Seth weissman
A company called fit gelatin makes an OU certified beef gelatin, that according to the OU can be served with dairy. I think they only sell on 1 lb containers, which is a LOT, but it has a very long shelf life (10+ years?). Note: I don't work for yet company. I'm not even culinary or food industry professional. Just an obsessive compulsive kosher foodie! :) http://www.fitgelatins.com/
George Jackson
I am a lucky man. My wife of 41 years, as a ChemE at Cornell, also attended many Fine cooking classes at the Hotel School there !! She has been making these Swans for ever since we were married. But, she did not use the cornstarch/gelatin "extender (my term)" to lengthen the useful stiffness of the cream. She says she will try this ! I say.. when ? !!!
Margot Russo
The world is dark! Absolutely. What the NYT isn’t telling you is why. Make your swans then! Ignorance is bliss.
HildaMae
Step 3 addresses the butter--whisk in after the mixture is off the heat.
Matt
This sounds excellent. One question: Are you supposed to whisk a 2 tbs chunk of cold butter into this? Seems like you'd have better results incorporating the butter if you cut it into smaller pieces.
Pam
I need this information also. The recipe doesn't say when to add the 2tbs of butter.
Julie Robinson
Having made a lot of pastry cream similar to this recipe, feel free to cut up the butter into smaller pieces, or grate it for that matter, but it will totally melt in the warm sauce no mater what size it is, so save yourself a step and just throw in the butter and whisk.
rob
Yes, the warm mixture will soften the butter as it is whisked.
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