Made a custard for banana cream pie and it is lumpy. How to fix? Is it ruined?
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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.
Let's settle this once and for all, shall we?
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