Italian Chantilly Cream (or Diplomat Cream)

• 250ml (1 cup) whole milk
• 3 egg yolks
• 25g (3 tablespoons) plain flour (all-purpose flour)
• 250ml (1 cup) double cream (heavy cream)
• 2 tablespoons icing sugar (powdered sugar)
• 1 tablespoon vanilla extract
• 80g (1/3 cup) granulated sugar

How to Prepare Italian Chantilly Cream:

1. Start by preparing the custard. In a saucepan, heat the milk until it starts to boil slightly. In a bowl, beat the egg yolks with the sugar until frothy. Add the sifted flour and mix well.
2. Pour the hot milk slowly over the egg mixture, stirring constantly. Return everything to the saucepan and cook over medium heat, stirring constantly with a whisk, until the cream thickens and begins to bubble.
3. Continue cooking for another minute, then transfer the custard to a bowl and cover with clingfilm to prevent a skin from forming. Let cool completely.
4. Pour the cooled cream into a bowl and start whipping it with the whips on medium speed. Continue beating until the cream becomes firmer and forms soft peaks. At this point, add the powdered sugar and vanilla extract. Continue to whip until the whipped cream is soft and velvety.
5. Add the completely cooled custard to the whipped cream. Gently mix with a spatula, making motions from the bottom to the top, until smooth. Be sure to fully incorporate the custard into the cream, creating a silky, inviting Crema Diplomatica.
6. Transfer the Crema Diplomatica to a bowl and let it chill in the refrigerator for at least an hour. This will allow the cream to firm up and reach its perfect consistency. Once chilled, you can use it to fill cakes, cream puffs or whatever desserts your imagination suggests.