Custard Ratio Calculator

Calculate the perfect egg to cream ratio for any custard

Custard Type

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Servings

Crème Brûlée

6 servings

Heavy 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