Calculateur de Ratio de Crème Anglaise — Formule

## 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.