Custard - How much milk can one egg set?
If I had one whole egg (my understanding being that the white has more 'setting power' than the yolk), how much milk would I be able to set?
If I tried to set 2 cups of milk with 1 egg, can I expect something like a creme anglaise or something thicker?
Best Answer
It really depends on how thick you want it. Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps).
I can't comment on thickness of creme anglaise -- I had to gave up dairy years ago, and that's not something that I've ever made.
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Quick Answer about "Custard - How much milk can one egg set?"
Some sites recommend one egg or 2 yolks per cup of milk. Ruhlman mentions 2 eggs per cup as 'standard', with 1 egg able to thicken 3/4 of a cup of liquid (but more fat helps).How many eggs thicken milk?
You can thicken milk in a dessert by adding one egg and mixing it in with your egg, stirring by hand. Be sure that when using egg to thicken milk it is only in recipes that are cooked.What is the ratio for custard?
Cooking Tips The ratio for baked custard is usually per cup of milk (8 oz/ 250ml), 1 egg plus two tablespoons of sugar. You can boost the ratio to 4 eggs and 4 tablespoon of sugar, but the more sugar, the more time that is needed to thicken, and the more egg, the firmer the custard will be.How many eggs does it take to make 1 pint of milk?
3 eggs to 1 pint (600ml/2 1/2 cups) of milk is also slightly low and you may like to try the custard with 4 eggs, unless your eggs are very large. You may also like to try Nigella's Baked Egg Custard recipe from Kitchen (p260).How much liquid does egg yolk thicken?
It is generally safer to add egg yolks to a mixture in a double boiler over, not in, boiling water, unless you can control the heat source very exactly. Two or three egg yolks with a little cram will thicken 1 cup of liquid.How to make an Easy Egg Custard | Vanilla Custard
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Answer 2
My understanding (from school days, Mrs Crabtree would be surprised) is that 1 medium egg will set 1/4 pint UK. That's 5 fl oz UK. USA is different and metric different again.
I use 1 FRESH medium egg to set 150mls of milk.
Answer 3
Just checking this out for a class I am teaching and confirmed with a quick look at 'Cooking Explained' Barbara Hammond, Longmans 1966, and yes, she says 2 meium eggs to half a pint (UK measures), 4 to 5 pz shortcrust pastry and a 7 ins sandwich tin to bake it in.
If its a pouring custard (creme anglaise ) 1 egg o half a pint creamy milk or light cream.
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