Stout Creme brulee
Because of the extra liquid added, you need more "egg power" to set the custard. Adding a few extra yolks may help.....certainly won't hurt anything.
You (as well as your exec chef) are happy with this pudding like brûlée ?
You are going to serve it whether you can tighten it up or not?
I think we sometimes get an idea in our head and want it to work so badly that we lose touch with the big picture.
I watch a fair amt of Top Chef and have seen a fair amt of very talented chefs " pack their knifes and go" over something as simple as the wrong texture of a dish.
They comment on the way out that they knew it was not right but thought they would get a pass for being innovative.
It is ultimately your chef's decision what goes on the menu but if your dish comes back uneaten that is your name associated with it not his.
As I said I'm going to up the egg count by 1. The texture is fine it is merely slightly looser than our traditional vanilla bean brulee. It is by no means a pudding. I am a perfectionist and it won't go out unless I'm completely satisfied. But I'm just satisfied that the issue was solved and I'm able to address it appropriately.
As it should be.
After all this work I am craving brûlée .
Edited by flipflopgirl - 2/9/15 at 5:27am
This assumption is correct. The fat in the cream adds a lot to the final body of the finished custard. In this case substituting stout for cream is not a direct substitution, so you have to add in the extra body where you can and you used extra yolks.