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6

If you never prepared the recipe as written (which appears to be the case), you have no basis to tie the way it tastes when doubled to doubling it, rather than to the proportions of the original recipe. Based on many years of making many things in many sized batches, if I double a recipe and want it to taste the same as the original recipe, I double the ...


0

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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