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!
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?
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...
heart shape says chocolate to me:
chocolate molten cakes:
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
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.
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.
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.