23 Ramekin Dessert Recipes (2024)

FAQs

What can you serve in ramekins? ›

For Serving

While you can easily present your cheesecakes or casseroles in a ramekin, you can also use the dish with other foods. If you're making a cheese board, a ramekin would be great to hold different components of the spread including nuts, pickles, jams or olives.

The vast majority of ramekins are oven-safe, but you should always check the specific product for information about their heat-resistance.

A ramekin is a small ceramic dish that's designed for baking traditional French desserts like soufflé or crème brûlée. They have many other uses as well—they can be filled with condiments for dipping, hold snacks, and be used to measure out ingredients for a recipe before cooking.

Baking dish or pan instead of ramekins.

Though it is widely recognized as the signature baking dish for the caramelised French dessert, crème brûlée, the ramekin can be a go-to for so many of your food preparation and presentation needs. Here's a rundown of what ramekins are and what they're great at serving up.

For crèmes brûlées, place ramekins in a roasting tin and add hot water to two-thirds of the depth of the sides of the ramekins. This method allows the heat to transfer to the custard gently and prevents curdling. The hot water also creates steam, helping to prevent the custard's surface from drying too much.

6-ounce Ramekins

If you are only going to stock up on one size, a 6-ounce ramekin is probably the best all-purpose option. These are great for single serving desserts.

But depending on the size of your air fryer and what you're looking to bake, you might not need to purchase anything new; your silicone cupcake liners and ramekins can do double duty.

Greasing the ramekin and coating it in sugar helps a soufflé rise evenly and gives it a golden edge. -Brush the ramekins with softened butter then dip into a bowl of caster sugar. -Shake the sugar around the ramekins so that it is evenly coated, then tip out any excess.

The wide and shallow ramekin allows for optimal sugar-to-pudding radio, and a more impressive crust. The pudding portion of crème brûlée should be trembling and tender, but still rich and creamy. That's why egg yolks, rather than whole eggs, are used, explains Rick Martinez, BA's associate food editor.

Are ramekins worth it? ›

They're the perfect size for serving olives, nuts, dips, fruits, and snacks. It's also a benefit that these dishes help enforce portion control—they're the perfect size for oatmeal or yogurt for breakfast, or you may like them for serving soups. Some people use ramekins for making classic French onion soup.

The term is derived from the French ramequin, a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern Dutch rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why.

If you like to make individual side dishes, quiches, and desserts, but don't enjoy unmolding each ramekin separately or dealing with little dishes scooting around the baking pan, try this. Both problems are solved when I use a muffin tin for the mold.

No. Ramekins are ceramic containers/molds often used for custard desserts like creme brulee or flan. The smaller versions are used often for dipping sauces or other condiments. Cupcake trays/holders are generally metal molds lined or sprayed then filled with cake batter.

If you don't have ramekins, you can use a standard muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Because your lava cakes will be slightly smaller, you'll get 6 lava cakes instead of 4.

Most commonly used for preparing baked items such as soufflés, crème brûlée and mini-casseroles, ramekins also can be used to serve soup, dips, condiments and small servings of just about anything.

One of the main differences between custard cups and ramekins is their depth. Custard cups are generally shallower than ramekins. Another consideration is the size of the dish. While both custard cups and ramekins come in various sizes, it's important to use the size specified in the recipe.

Traditionally a circular bowl with sides perpendicular to the bottom and with exterior fluting, ramekins can also be found in novelty shapes like flowers, hearts, and stars.