Learn how to make authentic Creme Patisserie with Sarah!
For more French baking, watch Sarah’s Patisserie!
Put 1200 grams of water and margarine up to boil in a sauce pan over a medium heat. Just before it reaches a boil, slice open and scrap the vanilla pod, adding the contents to the pan.
In a separate bowl, combine the sugar and starch.
Add the egg yolks and 60 grams (about 1/4 cup) of water to the sugar mixture. Whisk until combined.
Once the water reaches a boil, pour in the sugar and egg mixture. Whisk quickly until thickened.
Once thickened, remove from heat and pour from pan onto a baking sheet fully lined with plastic wrap. Wrap the plastic wrap tightly around the cream. Let rest in fridge or in a cool place for two hours before using.
TO MAKE DIPLOMAT CREAM: Combine equal parts whipped topping and creme patisserie.