Crème pâtissière   and crème diplomat

Crème Pâtissière or crèm pat is a pastry cream which is used as a filling for a lot of different desserts. Crème diplomat or diplomat cream is similar, however whipped cream is folded through which gives it a lighter almost ice cream type texture. 

For crème pâtissière

  • 6 large free range egg yolks

  • 1 Vanilla pod

  • 500 ml full fat/whole milk (you can use semi skimmed but it won't be as creamy)

  • 25g corn flour

  • 10g plain flour

  • 150g caster sugar


  1. Cut vanilla pod in half length ways and scrape out seeds

  2. Put milk in pot with vanilla seeds and bring to the boil

  3. Whisk egg yolks, flours and sugar together

  4. When the milk has boiled pour around 1/3 of it into egg mixture and keep whisking until combined

  5. Pour this mixture into the saucepan and keeping whisking over a medium heat until it thickens well. 

  6. Once thickened put into a bowl, cover with clingfilm and put into the fridge until cold.

For diplomat cream

  • Crème pâtissière

  • 50ml whipping cream


1. Whip cream until it stands in peaks

2. Once the crem pat has cooled, fold whipped cream gently through, ensuring you don't knock the air out of the mixture.

I love this served with tuile baskets