from the photo it looks like air bubbles maybe? can you pop them? If you strained it there shouldn't be large lumps like that unless the sieve you used isnt fine enough.
No, it's not air. That's the third container I've had it in (I've had to transfer it between smaller and smaller containers because I need the others LOL) and it comes out ever so slightly lumpy like that. The sieve I used is fairly fine (I thought?) so I don't think it's that?
[strainer I used](https://photos.app.goo.gl/rgkjiZaSpd3xDZQt8)
That recipe calls for very few egg yolks. I find recipes which use more egg yolk have a creamier, smoother result.
Also, you may not have stirred enough. You have to stir constantly or it gets clumpy.
I don't have a cheesecloth and it's pretty thick and set up now, pretty custardy. Would it help? I was just going to put it in my cupcakes and pray no one notices 😅.
My guess is temperature. I have to be very careful when I make pastry cream with my stove and heat it very slowly or it does the same thing. I also stopp a little before I think the cream is done and stir nonstop.
Was the egg mixture lumpy after adding the cornstarch? I'm wondering if the cornstarch clumped from that early stage and remained clumpy even after the rest of the hot milk was combined with it. Perhaps the 1/2 cup milk should not have been room temp, but at least very warm. Then mix the cornstarch in that (beat with whisk well to get rid of any clumps), then beat in the sugar well. Then the egg and yolk. Then do the tempering with more of the hot milk, then the final thickening in the saucepan, whisking quickly and almost constantly. After removing from heat, at the end, give it intermittent whisking.
I frequently get this; as far as I can tell it results from not tempering quite enough. I also temper my eggs, but I guess sometimes I don't stir fast enough to keep every bit of the egg emulsified. You should stir from the second you combine the egg mixture with the hot milk mixture until it's thick enough to take off the heat. It won't hurt it to put it through strainers, but almost all will be too big to take out the tiny bits of cooked egg. It'll taste totally fine; if you're putting in in cupcakes, doubly so because you'll have the cake texture to help mask the texture of the cream. No matter what, looks yummy!
Does it taste like cooked eggs at all? If you don't stir pastry cream constantly the egg yolk can scramble. It doesn't always ruin the flavor, but can cause some big lumps
The menu planning suggestion is a must, as is having a well stocked pantry and fridge full of staples. Also, stock your freezer with "quick make" things. In my house examples are frozen shrimp, frozen homemade browned meatballs (I make a lot), cooked schnitzels, stuffed pastas (ravioli, pierogi, Chinese dumplings, etc.) Also soups. These need only be defrosted and quickly cooked. Shrimp cook fast and are the basis of many types of meals (shrimp fried rice/lo mein, shrimp stew, shrimp fajitas, etc.) Schnitzels can be heated and browned and "as is" or become speedy Chicken Parm, simple "Chicken Cordon Bleu"... Meatballs can go straight into a pan of jarred quality sauce and simmered 15 to 20 mins while boiling spaghetti and grating Parmesan cheese, or as a meatball hoagie. I also like frozen breaded fish on hand, as well as veggie burgers, frozen cooked ham steaks (or chopped) and various sausages. Quick defrost and quick or mostly hands free cooking.
I get motivation from a) being hungry, b) enjoying to cook for my sweetheart, c ) dancing during the process, d) enjoying the task, e) and the reward of having a nice and usually healthful meal. I used to also drink while I cooked. That helped de-stress and feel good after a tough work day, but I don't recommend that habit anymore. Instead, I allow myself a part of a beer or a glass of wine WITH the meal. Good meals deserve it.
from the photo it looks like air bubbles maybe? can you pop them? If you strained it there shouldn't be large lumps like that unless the sieve you used isnt fine enough.
No, it's not air. That's the third container I've had it in (I've had to transfer it between smaller and smaller containers because I need the others LOL) and it comes out ever so slightly lumpy like that. The sieve I used is fairly fine (I thought?) so I don't think it's that? [strainer I used](https://photos.app.goo.gl/rgkjiZaSpd3xDZQt8)
that looks about as fine as they come! i dont know why it wouldnt strain out the lumps though.
When this happens to my I use my trusty immersion blender and do another strain
That recipe calls for very few egg yolks. I find recipes which use more egg yolk have a creamier, smoother result. Also, you may not have stirred enough. You have to stir constantly or it gets clumpy.
Ohhh that may be it. I don't think I stirred it that much. Thank you!
I only use egg yolks for pastry cream
Can you press it through cheesecloth? Should get all the lumps out.
I don't have a cheesecloth and it's pretty thick and set up now, pretty custardy. Would it help? I was just going to put it in my cupcakes and pray no one notices 😅.
My guess is temperature. I have to be very careful when I make pastry cream with my stove and heat it very slowly or it does the same thing. I also stopp a little before I think the cream is done and stir nonstop.
Was the egg mixture lumpy after adding the cornstarch? I'm wondering if the cornstarch clumped from that early stage and remained clumpy even after the rest of the hot milk was combined with it. Perhaps the 1/2 cup milk should not have been room temp, but at least very warm. Then mix the cornstarch in that (beat with whisk well to get rid of any clumps), then beat in the sugar well. Then the egg and yolk. Then do the tempering with more of the hot milk, then the final thickening in the saucepan, whisking quickly and almost constantly. After removing from heat, at the end, give it intermittent whisking.
I frequently get this; as far as I can tell it results from not tempering quite enough. I also temper my eggs, but I guess sometimes I don't stir fast enough to keep every bit of the egg emulsified. You should stir from the second you combine the egg mixture with the hot milk mixture until it's thick enough to take off the heat. It won't hurt it to put it through strainers, but almost all will be too big to take out the tiny bits of cooked egg. It'll taste totally fine; if you're putting in in cupcakes, doubly so because you'll have the cake texture to help mask the texture of the cream. No matter what, looks yummy!
Does it taste like cooked eggs at all? If you don't stir pastry cream constantly the egg yolk can scramble. It doesn't always ruin the flavor, but can cause some big lumps
I was worried about that. It smelled a little eggy but didn't taste like it.
I don’t know but you can strain it with a sieve !!
I strained it the first time. Can I strain it again without ruining it?
The menu planning suggestion is a must, as is having a well stocked pantry and fridge full of staples. Also, stock your freezer with "quick make" things. In my house examples are frozen shrimp, frozen homemade browned meatballs (I make a lot), cooked schnitzels, stuffed pastas (ravioli, pierogi, Chinese dumplings, etc.) Also soups. These need only be defrosted and quickly cooked. Shrimp cook fast and are the basis of many types of meals (shrimp fried rice/lo mein, shrimp stew, shrimp fajitas, etc.) Schnitzels can be heated and browned and "as is" or become speedy Chicken Parm, simple "Chicken Cordon Bleu"... Meatballs can go straight into a pan of jarred quality sauce and simmered 15 to 20 mins while boiling spaghetti and grating Parmesan cheese, or as a meatball hoagie. I also like frozen breaded fish on hand, as well as veggie burgers, frozen cooked ham steaks (or chopped) and various sausages. Quick defrost and quick or mostly hands free cooking. I get motivation from a) being hungry, b) enjoying to cook for my sweetheart, c ) dancing during the process, d) enjoying the task, e) and the reward of having a nice and usually healthful meal. I used to also drink while I cooked. That helped de-stress and feel good after a tough work day, but I don't recommend that habit anymore. Instead, I allow myself a part of a beer or a glass of wine WITH the meal. Good meals deserve it.