![\"2014-06-03](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2014-06-03-10.12.50.jpg\")
<\/a><\/div>\n<\/p>\nIngredients<\/h3>\n
\u00bd litre milk (you can use a substitute such as rice\/oat or tapioca milk – to create a non-dairy\/Parve Cr\u00e8me p\u00e2tissi\u00e8re)
\n5 tbsp. corn starch
\n4 egg yolks
\n\u00bd cup sugar (you can adjust depending on how sweet you like it)
\n1 tsp. real vanilla extract (grainy) – or vanilla-flavored extract.
\nFor Cr\u00e8me Diplomat:<\/b>
\n250 ml. whipping cream
\n1 tbsp. sugar
\nFor Cr\u00e8me “Roselomat”:<\/b>
\n250 gr. Buffalo soft white cheese\/Tofutui dairy-free cream cheese (for a non-dairy\/Parve version)<\/p>\nPreparation<\/h3>\n
Dissolve the corn starch in \u00bc cup of the milk.
\nAdd the egg yolks.
\nPour the remaining milk, \u00bd cup of sugar and vanilla extract into a medium pot and bring to a boil.
\nTake 1 cup of the boiled milk and add to the corn starch bowl, mixing continuously (to even the temperatures).
\nPour back into pot,and stir continuously for about 5 minutes (or less) until very thick.
\nRemove 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).
\nRefrigerate for two-three hours.
\nRemove the cream we prepared earlier from the fridge, and whisk well.
\nFor Cr\u00e8me Diplomat:<\/b>
\nWhisk the cream with 1 tbsp. sugar until firm yet soft.
\nCombine the whisked cream and Cr\u00e8me p\u00e2tissi\u00e8re into a single cream.
\nFor Cr\u00e8me “Roselomat”:<\/b>
\nUsing the K-beater attachment, soften the cheese.
\nCombine the cheese and Cr\u00e8me p\u00e2tissi\u00e8re into a single cream.<\/p>\n