When a boiled egg custard goes lumpy, try turning the custard into a basin and whisking briskly with an egg whusk. The custard will become quite smooth and creamy.
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https://paperspast.natlib.govt.nz/newspapers/NZH19350622.2.196.44.2
Bibliographic details
New Zealand Herald, Volume LXXII, Issue 22142, 22 June 1935, Page 7 (Supplement)
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29Page 7 Advertisements Column 2 New Zealand Herald, Volume LXXII, Issue 22142, 22 June 1935, Page 7 (Supplement)
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