Straining Custards and Sauces

Lumps happen, and that’s a fact of life. They don’t have to ruin your desserts, though! For the smoothest results possible, it’s a good idea to strain every single thickened liquid before allowing it to cool or further set, to remove possible starchy clumps. Use a fine-mesh sieve to filter out any offending particles, and try not to press the contents through with your spatula. Rather, tap on the side of the strainer firmly and rapidly to help gravity carry the mixture through. Some bases are simply too thick to strain without a bit of additional pressure, though, so don’t be afraid to get a spatula in there if you need to. Discard any lumps you may catch.