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.
Uh, ever heard of a sausage roll?
The Trader Joe’s Product Causing a Furor in Britain
Red, White, and Blue Biscuits
Bhutanese Food in America
Add Felt to Your Home
Throw a Better Cookout
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)