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Plain whole milk has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Plain heavy cream has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Press the gluten free pie crust into a 9-inch pie dish, crimping the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 15 minutes, until the edges are set and just beginning to color. Remove the weights and parchment and bake for another 5 minutes, until the bottom looks dry and pale golden. Remove from the oven and reduce the temperature to 325°F (165°C).
Combine the whole milk and heavy cream in a small saucepan over medium heat and warm until steaming and small bubbles appear around the edges, about 4–5 minutes. Do not let the mixture boil. Remove from the heat.
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