Made a custard for banana cream pie and it is lumpy. How to fix? Is it ruined?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
The Perfect Breakfast Burritos
Mediterranean Kitchen Mats in Bold New Patterns
What to do in Hudson, NY