Set aside about 50 ml of the milk, pour the rest of the milk and cream into a saucepan, add 3 - 4 tablespoons of maple syrup and a pinch of salt, slowly bring to the boil while stirring and remove from the fire as soon as it boils. Stir the cornstarch with the 50 ml milk until smooth, then pour over the rest, stir well and bring to the boil, stirring constantly, over low heat and boil for one minute. Remove from the fire and immediately stir in the egg yolks. Let cool down.
Unfortunately, with histamine intolerance, vanilla (and also vanilla sugar) is poorly tolerated. But since I still love creams and puddings, I developed this recipe as a substitute.
You can of course leave out the cream and take a total of 500 ml of milk. When it comes to cream, I use organic cream, as normal cream usually contains carrageenan (E407), which is a powerful histamine liberator. Also make sure with the maple syrup that it is pure syrup, without further (incompatible) additives; Maple syrup is usually easily tolerated at HI. I also leave out the protein because it is not well tolerated in HI. If you can handle this well, you can beat it stiff and fold it under the still hot pudding, which makes the pudding looser.
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