A ramekin is a small ceramic bowl, usually glazed, which is used for
baking and then serving dishes like creme brulee, custard, soufflés,
or certain other kinds of desserts.
You can always use jars. Ramekins are just dishes you use to put in the oven and they never melt. Jars wont melt and will do the same thing.
Ramekins can also be spelled as "ramequin" and are also known as a bouillon bowl. Duralex is a great stockist for buying these, as is Potter's Workshop and Le Creuset.
To make individual servings of apple crisp in ramekins, you will need to peel and slice apples, mix them with sugar and cinnamon, and place them in the ramekins. Then, top the apples with a mixture of oats, flour, brown sugar, and butter. Bake the ramekins in the oven until the topping is golden brown and the apples are tender. Serve warm with a scoop of vanilla ice cream for a delicious dessert.
Ramekins are believed to have gotten their name from the French word "ramequin," which originally referred to a small dish or a type of savory custard. The term itself is thought to be derived from the Middle Dutch word "rammeken," meaning "small dish" or "little dish." Over time, ramekins became popular for baking and serving individual portions of various dishes, solidifying their place in culinary terminology.
Put a towel in the bottom of a pan that will hold all the ramekins. Place ramekins on towel. Fill to desired level, leaving room for liquid to expand some as it cooks. Add boiling water to the dish to a level halfway up the sides of the ramekins. (This is best done near the oven to keep from spilling the water when the pan is placed in the oven. Bake about 300 degrees, probably about 45-50 minutes. The centers should not be runny, but be careful not to overcook. This water bath method is called a "bain marie." It will heat the custards evenly throughout.
If you are serving food you can use small glasses, or if you are cooking, metal pudding dishes.
Bridging the divide between the police and those who distrust them will take more than protests and symbolic gestures.Dividebatter into prepared ramekins, place ramekins on a baking sheet,and bake about 20 minutes.Divide the dough in half and very gently pat each half into a round 1-inch-thick disk.
Condiments can be served in dishes called ramekins [alt: ramequin], or perhaps relish trays.
depends on what your baking Alot of times you put the ramekins in a water bath when baking to cook whatever it is your baking more evenly
6 ounce or 4 ounce ramekins are great for individual servings of creme brulee.
We bought one today at Home Sense. It came also with four ramekins. Note that you must buy the fuel separately.
Ramekins are small dishes typically used for baking and serving individual portions of food. The term "ramekin" is derived from the French word "ramequin," which originally referred to a small dish for serving a rich egg-based dish. Over time, the name became associated with the small ceramic or glass containers themselves, which are now commonly used for a variety of dishes, including soufflés and desserts.