Delicious licht and creamy pastry cream or crème diplomat. Ready in seconds! Super easy and so much better than the store-bought stuff.
The weather in the Netherlands has been cooling down this week. I don’t mind though: a little cold weather will make you appreciate the sun a bit more -I know, that’s deeeppp-. In addition, we’ve had some beautiful days last week. I think we even got over 22 C! What did you guys do last week? In this house, we enjoyed the sun on our little balcony. Dinner on the balcony every.day, while enjoying a… glas of cold water (cause I don’t do wine 🍷) haha… The good life though.
The weather was perfect for lazying around, but I didn’t just play couch potato last week. Even though the sun was blazing, I still had plenty of fun in my kitchen. I had some failed recipes, some recipes that needed tweaking and today’s recipe -well, actually two recipes-: Homemade crème pâtissière (pastry cream) and crème diplomat. The first is regular, thick vanilla pastry cream. The second, crème diplomat, is pastry cream mixed with whipped cream. See it as a lighter version of pastry cream if you like. My boyfriend loves both. And unless you’re lactose-intolerant, I’m pretty sure you’ll do too. I mean, who doesn’t love cream? Okay, my bowels aren’t too fond of cream, but sometimes you need to make sacrifices for good food….
- 250 mL (whole) milk
- 50 g caster sugar
- 1 vanilla pod
- 20 g corn starch
- 1 egg
- 200 mL whipping cream, cold
- 1 Tbsp caster sugar
- In a saucepan, mix the milk, a tablespoon of the sugar and the cut vanilla pod (add seeds and empty pod).
- Bring the milk to a boil while stirring.
- In a bowl, whisk the sugar, corn starch and egg until smooth.
- Pour in half of the boiling milk mixture while stirring.
- Pour the milk mixture back into the pan and cook until the mixture thickens. Keep stirring while heating to prevent lumps.
- Pour the mixture in a bowl or dish and cover with cling film.* Let the mixture cool completely.
- Beat the whipping cream and sugar until stiff and light.
- Fold the whipped cream, in batches, in the pastry cream.
- Make sure the cling film touches the surface of the cream to prevent skin forming.