Custard Ratio Calculator
Calculate egg yolks, cream, milk, and sugar for any custard — crème brûlée, pastry cream, or stirred custard — by yield and style.
Understanding Custard Ratios
Custard is an egg-thickened liquid — the proteins in egg yolks coagulate when heated, transforming cream or milk into a smooth, rich sauce or set dessert. The ratio of eggs to liquid controls texture, from barely-set panna-cotta-like creaminess to firm sliceable custard.
Types of Custard and Their Ratios
| Type | Egg Yolks per 250 ml | Use |
|---|---|---|
| Pouring custard (crème anglaise) | 3 yolks | Ice cream base, sauce |
| Crème brûlée | 4 yolks | Individual ramekins, blowtorched top |
| Pastry cream (crème pâtissière) | 4 yolks + 25 g starch | Éclair filling, tart base |
| Baked custard / flan | 2 whole eggs + 1 yolk | Sliceable, firm texture |
The Role of Each Ingredient
- Egg yolks: Lecithin and proteins provide richness and thickening power.
- Heavy cream: Fat content makes the custard silky. Use 35%+ fat cream for best results.
- Milk: Lightens the texture. Using all cream makes it too heavy.
- Sugar: Sweetens and slightly raises the coagulation temperature, giving a smoother result.
- Salt: A small pinch enhances all other flavors dramatically.
- Vanilla: Infuse a split bean in the warm cream before straining for best flavor.
Temperature Is Everything
Custard proteins set at around 82–85°C (180–185°F). Above 90°C (194°F), the eggs scramble and the custard curdles. Always cook over gentle heat and stir constantly for stirred custards. For baked custards, use a water bath (bain-marie) to ensure gentle, even heat.
Test for Doneness
A properly cooked stirred custard coats the back of a spoon — draw your finger across it and the line should hold cleanly. Baked custard is done when the edges are set but the center still has a slight wobble.
Storage
Custard keeps refrigerated for up to 3 days. Press plastic wrap directly onto the surface to prevent a skin from forming.
How we build and check this calculator
This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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