Crème Diplomat
Serves: 2½ cups
  • 1½ cups whole milk
  • 4 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon orange blossom water
  • 2 teaspoons dark rum
  • 6 tablespoons unsalted butter, softened and cubed
  • ⅓ cup Sweetened Whipped Cream (recipe precedes)
  1. In a medium saucepan, bring milk just to a boil over medium heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually pour half of hot milk into egg mixture, whisking constantly. Pour egg mixture into remaining hot milk in saucepan. Cook, whisking constantly, until pastry cream thickens, 2 to 3 minutes.
  3. Transfer pastry cream to a medium bowl. Add orange blossom water and rum, stirring until incorporated. Let cool for 10 minutes. Add butter, whisking to combine.
  4. Cover pastry cream with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate for at least 2 hours or up to 2 days.
  5. Remove from refrigerator, and whisk gently to loosen. Gently fold in Sweetened Whipped Cream. Use immediately.
Recipe by TeaTime Magazine at