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fool proof company dessert in ramekins?

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I would like to serve a room temperature or cold dessert in 7 oz ramekins, preferably something that can be prepared the day before our dinner party. I was going to make lime syrup puddings that I love and they're the reason I bought the ramekins, but they must be served hot from the oven (which I might go ahead and do if I can't come up with other ideas). Thanks for suggestions!

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  1. This is good, sweet and tart and creamy:
    http://allrecipes.com//Recipe/idas-le...

    And this knocked me out the other day:
    http://www.epicurious.com/recipes/foo...
    I used dark brown sugar, not the special sugars called for, it was fine and delicious.

    2 Replies
    1. re: blue room

      THANKS!

      1. re: blue room

        Ooooohhhhh - that Butterscotch Pots de Crème looks fantastic. Now I am hungry!

      2. Any rich Pots de Creme, like the link suggested by blue room, chocolate, butterscotch, or a panna cotta, which is quite easy to make the day before serving. You don't have to turn out the panna cotta, just serve it in the ramekin if you'd like.

        There was a seasonal eggnog panna cotta recipe here at the recent eggnog thread, just good eggnog and gelatin, and was served with sauteed pear slices.

        1 Reply
        1. re: bushwickgirl

          I like this range of ideas. Top with a dollop of creme fraiche and chocolate shavings.

        2. Julia Child's Crème renversée au caramel -- totally easy, everyone loves it.

          1. Bread pudding with brandy.........mmmmmm...........

            1. I love lemon budino because they are so light and fluffy. After a big meal, they're perfect - not too heavy: http://www.epicurious.com/recipes/foo...

              1. Peanut Butter and Jelly muffins.

                1. Chocolate mousse, rum-raisin rice pudding, and homemade sorbet or ice cream, lemon curd over gingerbread have all been a help for me. I'm going to watch this thread carefully because every Monday, I serve a lunch not knowing when the serving time is (within a couple of hours) so having a handy, wait-in-the-fridge dessert is mandatory.

                  1. How many people are attending this party? Serving desserts to a large group in ramekins seems like a hassle.

                    Anyway, Meyer Lemons are in season, and this is my favorite recipe for them, and yay! Ramekins!

                    http://www.epicurious.com/recipes/foo...

                    Meyer Lemon Budino Bon Appétit | September 2006
                    by Craig Stoll
                    Delfina
                    Budino is Italian for "pudding."
                    Yield: Makes 6 servings

                    1/2 cup plus 2 tablespoons sugar
                    3 large eggs, separated
                    1/4 cup all purpose flour
                    1/4 cup fresh Meyer lemon juice
                    2 tablespoons fresh regular lemon juice
                    2 tablespoons finely grated Meyer lemon peel
                    3/4 cup plus 2 tablespoons whole milk

                    1/4 teaspoon salt
                    Whipped cream (optional

                    )

                    Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
                    Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

                    3 Replies
                    1. re: SandyCat

                      This is the recipe I posted, but you remind me of a good point, which is that I have made these with regular lemons and they still turned out excellent.

                      1. re: katecm

                        Ha! Whoops, I guess I didn't read closely enough. It appears we both have excellent taste in desserts! ;)

                        1. re: SandyCat

                          It's SUCH a good recipe. So much better than it sounds, even.

                    2. Individual cobblers or crisps using apples, pears, cranberries, or a combo.

                      1. I did a trial run of the Butterscotch pots de creme today and it's delicious, plus I learned why straining through a sieve is important for presentation -- air bubbles on each one even though I used a sieve, but one with large holes. I might try the Meyer Lemon recipe before our dinner party and then pick from the 2 recipes. Thanks so much everyone!!!

                        1 Reply
                        1. re: mess hall mama

                          In case you want one more lemon recipe, Margaret Atwood's Baked Lemon Custard Cake
                          is easy and really, really good. While baking, it separates into 2 layers, so you end up with lemon cake sitting on top of a lemon custard, a process that always seems magical to me.
                          http://www.food.com/recipe/margaret-a...

                        2. something as simple as a Cannoli Mousse could be great... beat ricotta with sugar, vanilla, orange or other citrus zest, then stir in mini chocolate chips, crushed pistachios and serve with lacy tuiles or florentines (or break up and stir in at the last minute.

                          i also recently did pear charlotte in individual ramekins... made ahead and warmed before serving.

                          of course, i also love a good creme caramel or flan.

                          2 Replies
                          1. re: Emme

                            The Cannoli Mousse sounds wonderful, can you share the recipe or a link please? Thanks.

                            1. re: mcel215

                              it's all to taste really, but...
                              15 oz ricotta
                              2-4 tbsp sugar
                              1 tbsp orange zest
                              1-2 tsp vanilla (i always go heavy)
                              dash of cinnamon
                              1/2 c chocolate pieces (darkness as desired)
                              1/2 c chopped pistachios
                              optional currants or raisins

                              beat ricotta with sugar; add in zest, vanilla, and spice. then fold in chocolate, nuts, and raisins if using. you can also stir in a little alcohol too, if ya like... rum or kahlua or amaretto... portion in to ramekins and chill til set. serve with tuile pieces.

                          2. How about some individual sticky toffee puddings drenched in a rich toffee sauce? Top it off with some creme fraiche and dig in!

                            http://theavidbaker.wordpress.com/

                            1. Was watching Nigella Lawsons show one day and she made her idea of chocolate mousse.
                              Since I love chocolate and never met a mousse I didn't like plus had all the ingredients in my over stuffed indulgent pantry I made it.
                              http://www.google.com/m/search?q=nige...

                              delicious, very sweet though so serve with a whipping cream
                              made with real whipped cream with only the slightest amount sugar.

                              1. Cooks Illustrated Creme Caramel. I think it is a lovely, light dessert with the custard and caramel sauce after a full Xmas meal. I've made it numerous times and served it last Christmas, my brother was licking the ramekin (he's 33) It can be baked a day ahead, chilled and served day of.

                                http://www.crumblycookie.net/2008/01/...

                                1. I was considering some ramekin-size upside-down pineapple cakes today, since we had scrumptious upside-down pineapple cake at Paris Commune on Thanksgiving Day this year, what do you all think about that?

                                  1 Reply
                                  1. re: mess hall mama

                                    That's a nice idea, I don't know anyone who doesn't like pineapple upsidedown cake. Paris Commune in Manhattan? You'd serve it unmolded, yes?

                                  2. Baked custard is always delicious. Of course traditional rice pudding is comforting and can be made a day ahead. :)

                                    1. Molten Chocolate Lava Cakes - super easy and tasty
                                      http://tastespace.wordpress.com/2010/...

                                      1. So everything changed when we received a gift of pears in the mail yesterday -- poached them, my first time, they're cooling overnight and we'll serve them with hot chocolate sauce tomorrow, no ramekins involved at all... wish me luck!

                                        1 Reply
                                        1. re: mess hall mama

                                          Sounds fab!