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Nov 28, 2007 06:44 AM

Recipe for 8 ounce Le Creuset ramekins?

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!

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


    1 Reply
    1. re: alexthepink

      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. 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

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

      2. 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. 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
          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. 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.