Good question, Fran. The best thing you can do is be extra careful when tempering your egg mixture; slowly add some of the hot milk into the egg yolk/cornstarch mixture while whisking the whole time. Lumps form when the heat isn't distributed evenly and some of the egg mixture cooks. Alas, a few lumps is a very normal occurrence when making homemade pastry cream, which is why we recommend pouring the mixture through a sieve before chilling. This will catch any of the coagulated eggs and ensure a silky smooth texture. Happy baking! Kye@KAF

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