卡仕达比例计算器 — 公式
## 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.
### 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.
计算示例
6 servings of 150 mL standard baked custard.
- Total dairy = 6 x 150 = 900 mL
- Eggs = ceil(900 / 120) = ceil(7.5) = 8 eggs
- Dairy in cups = 900 / 240 = 3.75 cups
- Sugar = 900 x 0.08 = 72 g (about 1/3 cup)