How do you get rid of sandy consistency of our custard?

To eliminate a sandy consistency in custard, ensure that the sugar is fully dissolved before heating by mixing it thoroughly with the eggs. Strain the custard mixture through a fine sieve after cooking to remove any undissolved sugar or coagulated egg proteins. Additionally, avoid cooking at too high a temperature, as this can cause the eggs to curdle, leading to a grainy texture. Finally, ensure proper temperature control and stirring during the cooking process to achieve a smooth, creamy custard.