Lumpy, thick pastry cream! Need help NOW!!!
I am making tart fillings for my grandparents. I made my usual, a custard that is 8 egg yolks, 1/4 cup cornflour, 2 tb. flour, 1/4 cup sugar whisked together, then added to 2 1/4 cups milk, a vanilla bean, and 1/4 cup sugar. It became VERY thick (unlike other times I've made it) and lumpy while I was bringing it to room temp. Starting over is not an option, I am out of cream, eggs, and vanilla beans. How do I fix this? Again this is for TONIGHT! Please help quickly!!!! Thanks SOOO much in advance.