Diplomat Cream Filling

Name: Diplomat Cream Filling
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 83g milk; 30g Vanilla sugar; 16g yolk; 6g corn starch; 41g butter; 150g Light cream

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I don’t understand why it’s called Diplomat Cream. Look at the ingredients and the method. It seems to be cream custard. Make the custard first, then mix it with the whipped cream. Is this cream filling less meltable than pure cream? Try again.
The operation is very simple, just need a little time to wait to cool down. After the custard is mixed with the cream, the taste is very smooth and tender, and it tastes like a very tender custard. Still more worried about melting, it should be the safest to put in the refrigerator. . . . . "

Ingredients

83g Milk
30g Vanilla Sugar
16g Yolk
6g Corn Starch
41g Butter
150g Light Cream

Diplomat Cream Filling

1. Ingredients: 83 grams of milk, 30 grams of vanilla sugar, 16 grams of egg yolk, 6 grams of corn starch, 41 grams of butter, 150 grams of light cream

2. Pour egg yolks, cornstarch, and 10 grams of sugar into a bowl,

3. Stir well.

4. Pour milk and 6 grams of sugar into a pot, boil,

5. Pour into the egg yolk liquid and stir well.

6. Pour back into the pot, heat on low heat, stirring constantly until thick.

7. Remove from heat, add butter,

8. Stir while it is hot and let cool.

9. Add the remaining sugar to the whipped cream,

10. Pass,

11. Pour in egg milk,

12. Mix well, refrigerate, and set aside.

Tips:
Use a low heat when heating the custard to avoid muddying the bottom of the pan.
The finished custard needs to be cooled thoroughly before mixing with whipped cream to avoid melting the cream.
The amount of sugar can be adjusted according to your own taste.