Custard Egg Ratio Calculator
Work out how many eggs a custard needs for your amount of milk or cream — stirred crème anglaise, soft or firm baked custard, or a quiche.
How it works
Eggs = (dairy ml ÷ 240) × eggs per cup · Per cup: crème anglaise 4 yolks, soft baked 2 eggs, firm baked 3 eggs, quiche 2 eggs · Sweet custard sugar ≈ 40 g per cup
Egg proteins are what set a custard, so the ratio of egg to dairy controls its final texture: fewer eggs give a soft, spoonable set and more eggs give a sliceable, firm one. Stirred custards like crème anglaise use yolks alone for a rich, pourable sauce that never fully sets, while baked custards use whole eggs because the whites add structure. Bake custards gently — a water bath and moderate oven prevent the eggs from curdling into a grainy, weepy set.
Worked example
For a soft baked custard with 500 ml of milk: that is 500 ÷ 240 ≈ 2.08 cups, at 2 whole eggs per cup ≈ 4.2 eggs — round to 4 eggs. Add about 2.08 × 40 ≈ 83 g of sugar for a sweet custard, and bake in a water bath until just set with a slight wobble.
Frequently asked questions
How many eggs per cup of milk for custard?
Around 2 whole eggs per cup for a soft baked custard and 3 for a firm, sliceable one. Crème anglaise uses about 4 yolks per cup instead of whole eggs for a pourable sauce.
Why did my custard curdle?
It got too hot — egg proteins overcook and squeeze out liquid. Use a water bath, a moderate oven and pull it while the centre still wobbles; for stovetop custards, cook gently and stir constantly.
Can I use whole eggs instead of yolks?
Yes, but the texture changes. Yolks give richness and a silky, softer set; whites add water and structure, firming the custard. Many recipes blend both to balance richness and sliceability.
Related calculators
This calculator is for educational purposes. Double-check important results before acting on them.