Ratio Guide: Basic Custard Formula

This guide contains many standard and traditional recipes you will use at the Culinary Insitute of America. Please bookmark this page to use it as a quick reference.

Basic Custard Formula

6:1 ratio, eggs to milk

Whole eggs	12 oz by weight (approx. 6 each)
Whole milk	1 qt

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu