On 2015-08-13 11:08 AM, notbob wrote:

> I make my savory custards (quiche) w/ 4 lrg eggs and 8oz of hvy cream.
> Part of the 4 eggs (or 3 extra lrg) us used to glaze the blind baked crust.
> Still, it's kinda heavy for bread pudding.
>
> What would you folks use to make a bread/rice pudding custard
> (créme moulée, no starches)? What ratio of eggs to dairy?

I think the rule of thumb is one egg and two tablespoons sugar for every
cup of milk. Increasing the egg shortens the cooking time and gives
richer results. Increasing the sugar makes it less firm and increases
the cooking time.