The degree of firmness to which a firm custard will set in cooking depends upon the proportion of eggs and milk; four eggs to a quart of milk, or one to each cup of milk, gives a custard of delicate consistency; this custard needs be served from the dish or cup in which it is baked. For a custard firm enough to turn from a mould the number of eggs needs be multiplied by two. Royal custard, which is cut in slices and then stamped into figures, for use in consommé or other clear soup, calls for one egg to each tablespoonful of liquid. Whole eggs, whites or yolks of eggs alone, are used in custards, but the richest and finest grained custard results when the yolks of eggs predominate. A firm custard in which yolks are used alone breaks very easily, and it is considered safer, if the custard is to be turned from the mould, to bake it in small dariole moulds or to include a few whites in the mixture. Two yolks count as one egg. In a liquid custard all yolks are preferable, unless the whites, beaten until very foamy, be added at the last to give a fluffy texture, considered so desirable in some dishes. As eggs are added to custards simply for thickening or richness, and not to produce lightness, they are beaten but little.