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A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Make the pastry cream first so it has time to chill. Warm the milk in a medium saucepan over medium heat until small bubbles appear around the edges and steam rises, about 4–5 minutes — do not boil. Meanwhile, whisk the egg yolks, sugar, and cornstarch together in a heatproof bowl until pale and smooth, about 1 minute.
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 with the remaining milk and cook over medium heat, whisking constantly, until the cream thickens and large bubbles burst at the surface, about 3–4 minutes. Continue whisking for 1 full minute after the first bubble appears — the cream should reach 170°F (77°C) on an instant-read thermometer and hold a thick, pudding-like consistency that mounds on the whisk.
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