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.
-Riley Morgan

Wow the use of CAPS!!! even...you are in a panic. If starting over is not an option then you might try pressing or passing the pastry cream through a fine sieve. This will help to at least get rid of most (if not all) of the lumps.

Good luck and YOU ARE WELCOME!!!!! :-)

The cream itself is so thick, it won't go through the sieve. :'(

I AM in a panic!!!!!!!!!!!!

Do you have a food mill or a sieve with bigger holes that you can use? You could also try whisking in a bit of cold milk first.

Alright, it's in the sauce pan with a bit more milk, whisking seems to help. I'll keep you posted. Thanks for being right there to help. :)

Alright, I never told you what happened!

It solidified into a block, and we had to throw it out. We had Ice Cream for dessert hahaha. But I'm 13, that's ok. I'll do some more research and try again later. Thanks again for the help :)

Thanks for letting me know Riley I was wondering what happened.

If you have made the custard before with good results then perhaps your measurements may have just been off this time???

You may want to watch this video on making pastry cream (step 2). Perhaps this may help you out. Anyways glad to hear that it all ending well - with ice cream that is :-) Cheers!