If you're into creams or custards, chances are you've probably heard about Diplomat Cream or Crema Diplomatica. This Italian dessert is actually a variation of custard that is made from a combination of equal parts of Pastry Cream and Cream Chantilly. The result is a dessert that is as thick as it is light and goes well with cakes, pastries, and other desserts.

This all sounds complicated but is actually quite simple especially since you can just use whipped cream (Cream Chantilly is simply sweetened whipped cream) and is awfully similar to what was already covered in this recipe for Mousseline Cream.

Additionally, this recipe will include some interesting variations to try out.

The recipe


  • 1 cup milk
  • 4 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • 1 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1 cup heavy cream


  1. Chill a bowl and whisk in the freezer for 30 minutes for the heavy cream.
  2. Combine the milk, half of the sugar into a non-reactive saucepan and bring to a simmer over medium heat.
  3. Combine the egg yolks, cornstarch, and remaining sugar in a bowl and whisk together until smooth.
  4. Transfer 1/4 of the boiling milk into the yolk mixture and whisk together. Return the whole mixture to the saucepan and whisk together while it cooks for 2 minutes or until it turns thick enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Add the butter to the custard and whisk together until it fully dissolves to complete the pastry cream.
  6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it down to touch the custard. Let it cool.
  7. Whip the heavy cream in the chilled bowl with the chilled whisk until it forms soft peaks. Add 1/4 of the finished pastry cream to the whipped cream it's fully incorporated. Do the same with the remaining pastry cream.
  8. Transfer to a piping bag to apply over cakes, pastries or desserts of choice or seal and refrigerate when ready.

Serves: 3 cups


  • Latte - Add on shot of instant espresso to the milk before simmering in Step 2.
  • Chocolate - Add 1 tablespoon of cocoa powder to the milk before simmering in Step 2.
  • Raspberry - Add 1/4 cup of raspberry puree to the milk before simmering in Step 2.
  • Lemon - Add the zest and juice of a lemon to the egg yolks, cornstarch and sugar before whisking in Step 3.
  • Liqueur - Add 1 tablespoon of liqueur with the butter in Step 5.
  • Cinnamon - Add 1/2 teaspoon of cinnamon to the milk before simmering in Step 2.