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Need ideas for things to cook in Ramekins

flzhang Mar 21, 2011 11:11 AM

I just ordered a set of 6oz ramekins and I'm looking for some suggestions of savory dishes, soups, or desserts I can cook in them.

Off the top of my head, lava cakes, apple crisp, mac and cheese, quiche/frittata...what else?

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  1. srsone RE: flzhang Mar 21, 2011 11:23 AM

    small popovers?

    1. CapeCodGuy RE: flzhang Mar 21, 2011 11:26 AM

      I tried this recipe found here for baked eggs with Irish bangers and cheddar and it was very easy and tasty. I subbed a nice apple smoked sausage for the bangers.


      I've also done individual sea clam pies and also shepards pies in them.

      1. blue room RE: flzhang Mar 21, 2011 11:32 AM

        Look here
        for lots of ideas. 6 ounce ramekins would be about right for pots de creme (try butterscotch!).
        These http://www.epicurious.com/recipes/foo...
        are great.

        1 Reply
        1. re: blue room
          Wisco RE: blue room Mar 23, 2011 07:25 AM

          Yes, I was going to say that ramekins always imply custards, etc. to me.

        2. w
          wattacetti RE: flzhang Mar 21, 2011 11:52 AM

          Soufflé comes to mind first.

          Chawan mushi though they're really too short for that application (and it's a big chawan mushi).

          Rillettes, foie gras, savory panna cotta. Soup with lion's head meatball, though that would look more like a big cooked eyeball.

          Outside of desserts cooked in these things, I look at them more as serving vessels than anything else.

          1. jmcarthur8 RE: flzhang Mar 21, 2011 01:55 PM

            Chicken pot pie with puff pastry on top. My son did some a while back with leftover roast chicken and a mixture of veggies - green beans and corn, onions, some white wine in the gravy. Very rich and yummy.

            Jamie Oliver made an interesting looking onion soup with leeks and mixed onion types, and cheddar on top. Here's a link:


            1. todao RE: flzhang Mar 21, 2011 03:01 PM

              Bread puddings, stratas, anything with a butter crumb or graham cracker/butter crumb crust, seafood appetizers, layered custards, miniature lasagna,.

              1. blue room RE: flzhang Mar 21, 2011 03:30 PM

                Keep in mind that 6 ounces is just 3/4 cup, to the very top!

                1. shrimp13 RE: flzhang Mar 21, 2011 03:37 PM

                  This post made me chuckle. I totally get that. I finally bought a scimitar and now I want to buy full primals just so I can break 'em down!

                  1 Reply
                  1. re: shrimp13
                    blue room RE: shrimp13 Mar 22, 2011 08:56 AM

                    Sounds like you're looking for things that will fit in...

                  2. l
                    lidia RE: flzhang Mar 22, 2011 07:54 AM

                    A range of popular Italian side dishes that doesn't seem to have gotten picked up to any great extent in the US are the "sformati" (meaning they get un-molded). They are un-fussy vegetable souffle/mousse/gratins/custards. You can make them with almost any type of vegetable, and there is often a cheese involved.

                    Eg. Tomato and ricotta
                    Carrot and parmesan
                    Cauliflower and pecorino
                    Asparagus and fontina
                    or you can do vegetable combos like
                    Mushroom and potato
                    Squash and… peas? onions?
                    The possibilities are infinite.

                    They can also be served as appetizers.

                    Just search on "sformato di…"
                    I think the English term would be "mold", which may have had an effect on the diffusion of this sort of dish. "Sformato di asparagi e formaggio" sounds more appetizing than "asparagus and cheese mold".

                    1 Reply
                    1. re: lidia
                      blue room RE: lidia Mar 22, 2011 09:10 AM

                      Thank you for bringing these "sformati" to our attention -- I like the idea. Again I went to Google images to find inspiration.
                      And of course they don't *have* to be unmolded -- the OP probably wants to admire the ramekins themselves, at least the first few times.

                    2. arashall RE: flzhang Mar 22, 2011 09:02 AM

                      Creme brulee!

                      1. g
                        greenish RE: flzhang Mar 22, 2011 09:20 AM

                        Beef and Guinness pie. Seriously.

                        1. c oliver RE: flzhang Mar 23, 2011 07:51 AM

                          I recently made these coddled eggs with pate' from Around My French Table.


                          Here's a thread I started about escargots in ramekins. I wound up never making them for (now late) MIL but it's still on my list. This jumps around to various techniques but still a number for ramekins.


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