Custard Ratio Calculator
Calculate the perfect egg to cream ratio for any custard
Crème Brûlée
6 servingsHeavy Cream
600ml
2.5 cups
Egg Yolks
6
large eggs
Sugar
150g
12 tbsp
Temperature: 300-325°F (150-165°C)
Cook Time: 35-45 minutes
About Crème Brûlée
Classic baked custard with caramelized sugar top
Custard Tips
- Temper eggs by slowly adding hot cream while whisking
- Strain custard through a fine-mesh sieve for smoothness
- Bake in a water bath to prevent curdling
- Custard is done when it jiggles slightly in center
- Cool gradually to prevent cracking
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Editorial Note
MyCalcBuddy Editorial Team
This page is maintained as an educational calculator reference.
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Formula Source: Standard Mathematical References
by Various
🔄Last reviewed: May 2026
✓Formula checks are based on standard references and internal QA review.