Ramekin

A ramekin is a small, round dish with straight sides, usually made of glazed ceramic or porcelain, and sometimes of glass. It is ovenproof and sized for one person. Ramekins are the classic dish for a soufflé, crème brûlée, baked custards, baked eggs, and small pot pies. They also work as little bowls for mise en place and for serving dips.

How to use it

Common sizes are 120 ml (1/2 cup), 180 ml (3/4 cup) and 240 ml (1 cup). A recipe for "six ramekins" usually means the 120 to 180 ml size. Measure yours with water to be sure.

• Soufflé. Brush the inside with soft butter in upward strokes, then coat with sugar or grated cheese. The coating helps the batter climb the sides.
• Custards and crème brûlée. Set the filled ramekins in a roasting pan and pour in hot water halfway up their sides. This bain-marie keeps the custard smooth. They are done when the edges are set and the center still wobbles a little, the jiggle test. Chill, then brûlée the sugar on top just before serving.
• Baked eggs. Butter the dish, add cream and an egg, and bake until the white is set.
• Molten cakes. Grease and dust with cocoa so the cake turns out cleanly.

Put filled ramekins on a sheet pan so you can move them in and out of the oven in one go.

Substitutes

Ovenproof tea cups or coffee cups, small glass jars rated for the oven, or a muffin pan for some recipes. Times change with the size and the material, so watch closely. One large dish also works for most custards, with a longer bake.

Common mistakes

• Using a different size than the recipe. Small ramekins overcook, large ones stay raw in the middle.
• Moving a cold ramekin straight from the fridge into a very hot oven, or onto a cold wet surface right out of the oven. Thermal shock can crack it.
• Using a ramekin under the broiler or with a torch when it is not rated for direct heat. Check before you do.
• Overfilling. Leave a little space at the top, except for a soufflé, which is filled to the rim.

In recipes

"Divide among four ramekins" means equal portions in individual dishes. "Ramequin" is the French spelling.