u/Amazing-Insurance605

I’ve just made pastry cream for my cannoli but used too much salt as advised by CHATGPT lol unfortunately, I’m looking for the best fix for this. Would it be worth making a whole new batch with no salt and mixing it together to dilute it or would that risk wasting another batch and I should just make a new batch and use that with the correct amount of salt. Just trying to avoid waste but if I have to it’s fine. Any ideas?

Thanks in advance.