Vanilla Crème Diplomat

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Standard quantity

Ingredients U.S. Metric %



  1. Heat the milk and vanilla bean to just below the boiling point.
  2. Whip the egg yolks and sugar until pale. Add the flour and cornstarch and mix well.
  3. Temper the egg mixture by gradually stirring in about half the hot milk. Pour this mixture back into the saucepan with the remaining hot milk. Return to a boil, whipping constantly.