• Prep Time 2 hours + resting
  • Bake Time 32 minutes
  • Makes 12 servings
  • Freezing Not Recommended


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  • Crème Diplomat
  • 1 can Carnation® Evaporated Milk, Regular
  • 4 egg yolks
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1 tbsp vanilla
  • 6 tbsp butter, cubed, room temperature
  • 1/2 cup whipping cream
  • Brioche
  • 1/3 cup Carnation® Evaporated Milk, Regular, warm
  • 2 1/2 tsp active dry yeast
  • 1 tsp sugar
  • 2 eggs
  • 3/4 tsp salt
  • 1/4 cup sugar
  • 1 tbsp dark spiced rum, optional
  • 1 tbsp vanilla
  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup butter, room temperature, cubed
  • 1 egg, beaten
  • 1/2 cup SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 12 servings


Serving Size: 12 servings

  • Crème Diplomat
  • Heat evaporated milk in medium saucepan over medium heat, stirring occasionally until hot but not boiling. Meanwhile, combine egg yolks, sugar, cornstarch and salt in medium sized bowl. Carefully whisk in about 2 tbsp (30mL) of hot milk into egg yolk mixture, whisking constantly. Very gradually whisk in the remaining evaporated milk, being careful not to curdle the egg yolks. Return mixture to saucepan. Bring to a boil, whisking constantly. Reduce heat to simmer and cook until thickened, about 1-2 minutes. Remove from saucepan and place in bowl. Mix in vanilla. Let cool 5 minutes. Mix in butter, a few pieces at a time until incorporated. Place plastic wrap directly on surface of cream and refrigerate until ready to assemble.
  • Brioche
  • Combine warm evaporated milk, yeast and 1 tsp (5mL) sugar in bowl of electric mixer. Let sit 10 minutes or until frothy. Add eggs, salt, ¼ cup (50mL) sugar, rum and vanilla. Beat well until incorporated. Add 1 cup (250mL) flour and mix until a batter forms. Add remaining flour and beat on medium speed 5-7 minutes, until a soft dough forms, making sure to scrape down sides. With mixer on low speed, add butter, 1 cube at a time until it is all mixed into the dough. Remove dough to lightly floured surface and form into a disc. Place in greased bowl, cover with plastic wrap and let rise in warm place, 2 hours or until almost doubled. Gently punch down, form into a ball and return to greased bowl, cover with plastic wrap and let rise in fridge at least 2 hours or overnight. Remove from fridge and place on parchment paper lined baking sheet. Press dough to form an 8” – 9” round. Cover with plastic wrap and let rise 1 hour. Brush with beaten egg and sprinkle with turbinado sugar. Preheat oven to 400°F (200°C). Bake 10 minutes, reduce oven to 350°C (180°C) and continue baking another 18-22 minutes or until golden brown and internal temperature reaches 190°F (87°C). Cover with foil if browning too quickly. Remove to a wire rack and cool completely.
  • Assembly
  • Slice off top of brioche, about 1/3 of the way down. Fold whipped cream into pastry cream and mix until incorporated. Spread bottom of brioche with crème diplomat and top with remaining layer. Refrigerate 6 hours or overnight to set. Cut into pieces.


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