Merangue...as in what to do with the whites you don't use in the brulee...?(kind of a problem if you're collecting a lot of whites with no lemon pies in sight...)
Actually my recipe is not a whole lot different from Tiffs when you multiply (or divide) by 5.
It's not that big of a deal. It's one of many variations and I was just mentioning that mine seems to always work, divided or not. (as long as you don't forget to check it) I just naturally kind of assume people use their calculator. The liquor addition is nice too. Respectfully speaking I don't know of many instances where there would be a call for only 6 creme brulee. (well, private or personal chef maybe...) You can divide it by half or 1/4 and any remaining custard mix can be saved for 2 or 3 days. I've heard you can make ice cream with it, but I dunno. Haven't tried it.
Oh, btw: 2c 3.2 oz c/6 y/ 1/3 c s. (+ 'bout a half tsp of vanilla) Oh, and a nice variation is to put a tsp of ganache or caramel sauce in the bottom before you fill and bake. Wanted to experiment with different fruit coulis at some point.