I just learned that "Diplomat Cream" existed so I RU-vidd it to see what it is. I can't think of any dessert that could better than this. It is doing everything I want in a dessert. I must see if it is sold in my town and if not, attempt to make it in my kitchen. God help us.
I'm really sorry that you didn't get the recipe. Try to take 1 tbsp more corn starch for the custard part. Cream should be whipped more tightly, and the custard should be cooled well.
@@daisybee5943 when you cook the pastry cream on the stove, make sure to cook it really well. Like 2-3 minutes while it is bubbling (just make sure to stir vigourously so it doesn’t burn!). If you undercook it, it will go soupy and not set.
My cream always comes out too runny like pudding. Maybe I should cook it longer? If I’ve cooked it too long and it started to curdle, what’s the perfect amount of cooking time after it starts bubbling? Also how long does the cream last for? Can I make it the day before for a fruit tart and it will still be thick?
Technically speaking this isn’t Diplomat Crème, this is Crème Légège ( aka. Crème Madame) but maybe add a little more corn Starch. The only difference between the two, is Diplomat Crème is made with Gelatine to Stabilise it, for toppings. Crème Légège is made for Pastries like Choux Au Craqueline. You may also consider making Crème Mousseline instead. Which uses whipped butter instead of combining Whipped Creme. In relation to storing it, you should fine for a day or two days, after that place it is a Container and put in the freezer.
I don't think so due to the differences in protein (coconut has significantly less) but could well be worth a try even if to just let others know the results.
And you might be able to add more flour to get it to bind but again I'm not too sure. Probably worth googling as I imagine someone must have tried it before.
