Cremes,  Dairy,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Pre-preparation required,  Soy Free

Crème pâtissière, Crème Diplomat and Crème “Roselomat”

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2014-06-03 10.12.50


½ litre milk (you can use a substitute such as rice/oat or tapioca milk – to create a non-dairy/Parve Crème pâtissière)
5 tbsp. corn starch
4 egg yolks
½ cup sugar (you can adjust depending on how sweet you like it)
1 tsp. real vanilla extract (grainy) – or vanilla-flavored extract.
For Crème Diplomat:
250 ml. whipping cream
1 tbsp. sugar
For Crème “Roselomat”:
250 gr. Buffalo soft white cheese/Tofutui dairy-free cream cheese (for a non-dairy/Parve version)


Dissolve the corn starch in ¼ cup of the milk.
Add the egg yolks.
Pour the remaining milk, ½ cup of sugar and vanilla extract into a medium pot and bring to a boil.
Take 1 cup of the boiled milk and add to the corn starch bowl, mixing continuously (to even the temperatures).
Pour back into pot,and stir continuously for about 5 minutes (or less) until very thick.
Remove from heat, pour into near-flat container, cover with plastic wrap and make sure the plastic wrap touches the face of the cream (to avoid a crust forming).
Refrigerate for two-three hours.
Remove the cream we prepared earlier from the fridge, and whisk well.
For Crème Diplomat:
Whisk the cream with 1 tbsp. sugar until firm yet soft.
Combine the whisked cream and Crème pâtissière into a single cream.
For Crème “Roselomat”:
Using the K-beater attachment, soften the cheese.
Combine the cheese and Crème pâtissière into a single cream.