I just made pastry cream for the second time ever right now (chocolate, first time was vanilla) and I spent the last two hours trying to strain the 8 cups of pastry cream. Two hours of straining. Only straining, not making the pastry cream. To make it worse, my strainer was a small 4 inch diameter one and had no handle. Finger joints locked and blisters forming...
The time I made the vanilla pastry cream, it was extremely thick. I kid you not, it bounced like a ball. It didn't pass through a sieve at all and I ended up having to thin it out with a significant amount of milk. Thankfully, that made it right and there weren't any scrambled egg bits.
This time, though, the consistency was more runny like a pastry cream, but there was so much cooked egg lumps that I decided to strain it. Result: the summary above, and still some tiny egg bits that ended up "grating" themselves into the strained custard. Can someone please point out what I'm doing wrong? Is pastry cream supposed to be this hard to strain?
And a rec for a strainer in this case would also be greatly appreciated! TIA!
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