"Once you've added about 1/2 to 1 cup of hot milk to the egg yolks, pour the mixture through a strainer back into the remaining simmering milk, whisking constantly."

I have never made pastry cream from scratch, and I am having a hard time picturing this. Is this a two-person task? Use one hand to pour the egg mixture. Use a second hand to hold a strainer. Use a third hand to whisk constantly.

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