Calculadora de Proporción de Flan — Fórmula

How to Calculate Custard Ratios

Formula

Eggs = ceil(Total Dairy / (120 mL x Style Factor))

Style Factors

  • Standard baked custard: 1 whole egg per 120 mL of dairy (milk, cream, or a blend)
  • Rich creme brulee: 1 egg per 90 mL (denser, uses more yolks)
  • Light quiche: 1 egg per 180 mL (more liquid, softer set)

    • 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.

    1. Total dairy = 6 x 150 = 900 mL
    2. Eggs = ceil(900 / 120) = ceil(7.5) = 8 eggs
    3. Dairy in cups = 900 / 240 = 3.75 cups
    4. Sugar = 900 x 0.08 = 72 g (about 1/3 cup)