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Scaling out a recipe is often more difficult than just "multiplying" the ingredients. In the Book Ratio they have a chapter on Custard: The standard ratio is bedrock, 2 to 1; 16 ounces milk blended with 8 ounces (4 large) eggs will result in 24 ounces of an excellent custard. Large eggs are about 2 ounces each, which makes custards easy to manage ...

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