Orange Diplomat Cream

Updated: Apr 19


prep time: 20 minutes

Total time: 45 minutes

yields 5 cups


-3 cups (680g) milk, whole preferably

-3/4 cup sugar (149g)

-1/4 tsp salt

-2 tsp vanilla extract

-1 tsp orange extract or 3 tbsp grated orange zest

-1/4 tbsp all-purpose flour (helps against clumping)

-4 large egg yolks

-4 tbsp (57g) butter

-1 cup (227g) heavy cream, whipped to soft peaks

-1 pinch turmeric

-3/4 cup (90g) cornstarch/cornflour

**Vegan note: 1 cup non-dairy whipped cream usually comes presweetened so no need to add more sugar


  1. Stir together 90% of the milk, half the sugar, and salt in a medium saucepan- heat on medium heat.

  2. In a large bowl, combine and whisk the rest of the milk, sugar, cornstarch, flour, and egg yolks.

  3. Once the milk mixture comes to a boil, pour some into the egg mixture, constantly whisking to avoid cooking the eggs (tempering).

  4. Pour the mixture through a strainer back into the simmering pot, constantly whisking (this helps to prevent clumping later).

  5. Bring to a boil, continually stirring, until the mixture is noticeably thicker (it will have a pudding consistency).

  6. Remove from heat and strain through a fine strainer into a bowl set on an ice bath.

  7. Stir in butter and flavorings (vanilla, orange extract, and orange zest)

  8. Put a piece of plastic wrap directly on top of the pastry cream to prevent a crust from forming.

For the whipped cream:

  1. Add heavy cream to a bowl with a hand mixer or stand mixer fitted with whisk attachment whip on medium speed until soft peaks are formed (soupy soft- it has some structure).

To complete diplomat cream:

  1. Fold a few scoops of the whipped cream into the pastry cream to lighten it. Then fold in the rest of the whipped cream and gently fold until there are no streaks of cream left.



-3 cups (680ml) unsweetened almond milk (can be replaced with any other vegan milk, if required)

-1/3 cup (70g) sugar

-1/4 tsp salt

-1 pinch turmeric

-3/4 cup (90g) cornstarch/ corn flour

-1 tbsp all-purpose flour

-2 tsp vanilla extract

-3 tbsp orange zest

-1/4 cup (60g) vegan butter

*Note: 1 cup non-dairy whipped cream. This usually comes pre-sweetened so do not add more sugar


  1. Whisk together almond milk, sugar, salt, turmeric, cornstarch, and all-purpose flour in a heavy bottom pan. Place on medium heat and cook, stirring continuously. Cook till mixture thickens and bubbles die down.

  2. Pass through a sieve and whisk in vanilla, orange zest, and vegan butter. Cover bowl with plastic wrap touching the pastry cream. Set in the refrigerator to chill thoroughly.

  3. To make diplomat cream: whisk the chilled pastry cream and set aside. Whip non-dairy whipping cream and set aside. Whip non-dairy cream to soft/medium peaks. Fold the whipped cream into the pastry cream in small batches till no streaks are left.

  4. Keep chilled and use when assembling the cake. Enjoy!

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