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Recipe for 8 ounce Le Creuset ramekins?

939401 Nov 28, 2007 06:44 AM

I'm giving a friend two adorable heart-shaped 8 ounce Le Creuset ramekins (with lids), and would like to include a recipe. Any ideas? TIA!

  1. alexthepink Nov 28, 2007 10:19 AM

    How about a chocolate souffle? I don't have my recipe to hand but I'm sure there are lots on Epicurious.

    alexthepink
    http://www.princessandrecipe.blogspot...

    1 Reply
    1. re: alexthepink
      Shane Greenwood Nov 28, 2007 01:10 PM

      I've used my round ones for souffles and they work out great. I'd suggest experimenting with the heart-shaped ones though because souffles are all about even cooking and the irregular shape of the heart might prevent it from rising evenly.

    2. ktmoomau Nov 28, 2007 11:57 AM

      Well Ramekins are always used when you make creme brulee?

      I also have pie recipes that I forget make enough filling for two so often I will make a big pie to take to company and then two smaller ones, one for me one for BF to have at home, so you could just cut down a pie recipe to smaller servings. I use the little heart tins I have for cakes that I end up using for this.

      Or little pot pies would be amazing! or like rumblethumps?

      1 Reply
      1. re: ktmoomau
        939401 Nov 28, 2007 12:40 PM

        Thanks for the suggestions. I don't know what rumblethumps are, but they sound amazing!

      2. f
        fauchon Nov 28, 2007 12:46 PM

        On the savory side, they'd be perfect for a vegetable tian...a google search will turn up lots of recipes...also just about any quiche filling would work well...

        1. h
          howchow Nov 28, 2007 01:12 PM

          heart shape says chocolate to me:

          chocolate molten cakes:

          1 stick (4 ounces) unsalted butter
          6 ounces bittersweet chocolate, preferably Valrhona
          2 eggs
          2 egg yolks
          1/4 cup sugar
          Pinch of salt
          2 tablespoons all-purpose flour
          directions
          Preheat the oven to 450. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
          In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
          Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.

          1. Shane Greenwood Nov 28, 2007 01:13 PM

            The ramekins make a nice presentation vessel . You could suggest a french onion soup. Use the ramekins to punch out heart-shaped, perfectly sized croutons out of sliced bread. Make the soup in a pot and then fill the ramekins. Toast the bread and drop it on top. Top it with the cheese and broil as usual for French Onion soup. That'd be a fun presentation.

            1. JoanN Nov 28, 2007 01:17 PM

              Penelope Casas in The Food and Wines of Spain had a very easy, very delicious recipe for Flan del Gran Flanero (Caramel Custard). They slip easily out of round ramekins and I don't see why they wouldn't slip as easily out of heart-shaped ones.

              1 Reply
              1. re: JoanN
                Shane Greenwood Nov 28, 2007 01:21 PM

                A savory custard floating in a beef consomme is a classic too (consomme a la royale). Would be fun it was a heart-shaped one.

              2. j
                jsaimd Nov 28, 2007 01:36 PM

                Given that they have lids, I am thinking of a leftover risotto dish - pack leftover risotto, around the well buttered edges. Fill with cheese, meat if desired, or top with an egg and bake covered. Comes out crunchy on the outside, creamy on the inside.

                But if I were to vote for one recipe it would be a chocolate one as mentioned.

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