Calculadora de Proporción de Flan Gratis
Calcula la proporción de huevos, leche y azúcar para flan y cremas con textura perfecta.
Whole Eggs Needed
8 eggs
Fórmula
How to Calculate Custard Ratios
Formula
Eggs = ceil(Total Dairy / (120 mL x Style Factor))
Style Factors
Using a higher proportion of yolks to whites produces a richer, silkier custard. Many creme brulee recipes use yolks only.
Sugar
For sweet custards, about 8% of the total dairy weight in sugar is a balanced starting point.
Ejemplo Resuelto
6 servings of 150 mL standard baked custard.
- 01Total dairy = 6 x 150 = 900 mL
- 02Eggs = ceil(900 / 120) = ceil(7.5) = 8 eggs
- 03Dairy in cups = 900 / 240 = 3.75 cups
- 04Sugar = 900 x 0.08 = 72 g (about 1/3 cup)
Preguntas Frecuentes
Should I use whole eggs or yolks only?
Whole eggs set firmer and are good for baked custard and quiche. Yolks only (or mostly yolks) create a richer, creamier texture ideal for creme brulee and pot de creme. Count 2 yolks as roughly 1 whole egg for setting power.
What temperature should I bake custard?
Bake at 325°F in a water bath (bain-marie) until the edges are set but the center still jiggles slightly. The internal temperature should reach 170-175°F. Overbaking causes curdling and a watery texture.
Can I use all milk or all cream?
Yes. All milk produces a lighter custard. All cream is very rich and dense. A common blend is half whole milk and half heavy cream for a balanced richness.
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