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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. In a medium saucepan, heat 2 cups whole milk over medium heat until steaming and small bubbles appear around the edges — do not boil. Meanwhile, whisk together the sugar, egg yolks, cornstarch, and salt in a medium 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 and cook over medium heat, whisking constantly, until the cream thickens and large bubbles burst at the surface, about 3–4 minutes. The cream is ready when it reaches 170°F (77°C) on an instant-read thermometer and coats the back of a spoon with a clear line when a finger is drawn through.
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