Made a custard for banana cream pie and it is lumpy. How to fix? Is it ruined?
Merrill is a co-founder of Food52.
Try pressing it through a fine mesh sieve!
You might try putting another yolk in it and running it through the food processor. Not sure of your recipe, but if it is one where the custard is then baked... the baking should take care of raw yolk issues. Alternatively, you could temper the egg slightly and then add it.
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
These 16 Cookbooks are the Most Impressive of 2016
The Goldilocks of Gratins
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)