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Jan 12, 2005 03:46 PM

Ramekins - purchase and usage....

  • s

The lure of making individual desserts is too much, I must get some nice ramekins. The problem is, there are a few options to choose from (note: this is besides from being a useful mis-en-place tool):
- What is a good size? I'm looking to make bread puddings, pop-overs, mini souffles, etc. I was thinking 6 oz., but I could go bigger or smaller.
- What material should they be made out of? I found a set of 4 ceramic BIA 6oz ramekins for around $12 and 4 stoneware Corningware ones for a little more. The most expensive were the Emile Henry's made of High-Fired, Glazed Burgundy Clay - they were $22. Well, what the hell do I make of all that?

- Lastly, are there any other dishes that require/could use ramekins in their recipe?

Link: http://www.MinorGourmandry.com

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  1. Baked eggs. Which reminds me, I have to try that.

    1. m
      miss kensington

      creme brulee.

      chocolate molten cakey things (they're gooey on the inside).

      1. I bought fluted, white ramekins at Linen's and Things. I have used them several times, but mostly for individual chicken pot pie with puff pastry crust. They are big- 16 oz I think, too big sometmes.

        Lnad T has a smaller- 8oz?- size I believe. Both under $3 ea. I recommend them!

        Let me know what you make with them

        1. Try hitting up your local Ross/Marshall's/TJMaxx. I've found ramekins there that I've just seen at Macy's down the street for a fraction of the cost.

          Just make sure you inspect them for chips and cracks. Ceramic ones are fine; I got mine for less than $2 eaceh at a Chinese restaurant supply store and they've held up well over the last two years.

          1. I have a set of ramekins from Le Creuset (see link). I believe they are the 4.75 oz. ones, which actually hold nearly 8 oz. of liquid when filled to the brim. Got them from a LC factory outlet store for like $1.50 a piece about 7 yrs. ago. Good quality, no chipping or cracking, but have wished they were a tad bigger at times.

            I've used them for: flan (regular and coffee), panna cotta (the best!), creme brulee (works but better to have a flat shallow ramekin for more crispy caramelized surface), savory egg custards, molten chocolate cake.

            Sounds like 6 oz. would be good for your intended use. The LC ones that have the higher sides would work well for popovers and souffles. Check Caplan Duval's website (caplanduval.com) for LC items since they tend to have the best prices on LC outside of the outlet stores.

            Link: http://www.amazon.com/exec/obidos/tg/...