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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?


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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 ( for LC items since they tend to have the best prices on LC outside of the outlet stores.