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Is it possible

Kyle_Swanbeck_13795

Hey guys I was wondering if anybody has ever added extra egg yolk to a creme brulee base after it is already made up. I had a friend give me a batch of brulee base that he made up. I cooked off a tester and it comes out runny. Even after sitting for 48 hours in the fridge. I think it is in need of a little extra yolk to help it firm up. Has anybody ever added yolk after the base is made and if so how did you do it?

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ttpoker

I assume the base is not par-cooked or pasteurized, the custard base is typically raw therefore adding extra yolks should not be a challenge. I suggest you cook to a core temp of 80C rather than measure by time if you use a ban marie. Alternativly use a water bath (sous vide) or steam oven to assure a constant low temp.