Burnt Crepes with Diplomat Cream

Ingredients

• 12 crepes Ready-made crepes (prepared according to your favorite crepe batter recipe)
• 500 ml Whole milk (for vanilla infusion)
• 1 bean Black vanilla bean (Uganda) (scraped, seeds used)
• 4 units Egg yolks (fresh, at room temperature)
• 100 g Granulated sugar (for pastry cream) (white granulated sugar)
• 30 g Cornstarch (sift before incorporating)
• 30 g All-purpose flour (sift together with cornstarch)
• 250 ml Heavy cream (35% fat) (whip to stiff peaks)
• 30 g Brown sugar (for caramelizing the top)
• 30 g Additional sugar (for caramel) (sprinkle before brûlée)

Instructions

1. Vanilla infusion

   Split the vanilla bean in half, scrape the seeds and add them to cold whole milk. Gently bring the milk to a simmer (≈90°C), then remove from heat and let infuse for 1 hour.

   Time: PT1H

   Temperature: 90°C

2. Prepare the yolk mixture

   In a bowl, whisk the egg yolks with the granulated sugar until the mixture lightens. Sift the cornstarch and flour directly into the bowl and mix until a homogeneous paste forms.

   Time: PT5M

3. Cook the pastry cream

   Reheat the infused milk (without bringing to a boil). Gradually pour it over the egg mixture while whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously, until thickened (about 5‑7 minutes).

   Time: PT7M

   Temperature: feu doux

4. Cool the pastry cream

   Transfer the cream to a container, cover immediately with plastic film touching the surface to prevent a skin from forming. Let cool to room temperature then refrigerate for 30 minutes.

   Time: PT30M

5. Whip the heavy cream

   In a cold bowl, whisk the heavy cream until stiff yet supple peaks form.

   Time: PT5M

6. Incorporate the whipped cream (diplomat cream)

   Take a portion of the cooled pastry cream, thin it slightly with a tablespoon of milk if needed, then fold in the whipped cream in two additions, lifting the mixture with a spatula until light and airy.

   Time: PT2M

7. Assemble the crepe cake

   On a serving plate, place the first crepe, spread a generous spoonful of diplomat cream with a spatula, then cover with a second crepe. Repeat until all crepes and cream are used, finishing with a cream layer on top.

   Time: PT10M

8. Chill

   Cover the cake with plastic film and refrigerate for at least 4 hours (ideally 6 hours) so the crepes soak and the cream firms up.

   Time: PT6H

   Temperature: 4°C

9. Caramelize the top

   Just before serving, evenly sprinkle brown sugar over the cake surface. Use a kitchen torch or the oven broiler to melt and caramelize the sugar until a golden, crackly crust forms.

   Time: PT5M

   Temperature: gril du four très chaud ou flamme du chalumeau

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g