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Heavy cream only becomes a problem on a lactose free diet in larger amounts; this recipe uses about 1 tablespoon per serving, so it is likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Make the pastry cream: Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until pale and smooth, about 1 minute. Heat the milk in a medium saucepan over medium heat until steaming and small bubbles appear around the edges, about 4 minutes — do not boil.
Slowly pour about half the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens noticeably and large bubbles burst at the surface, about 3–4 minutes. Continue whisking for 1 full minute after the first bubble appears to cook out the starch.
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