If you are serving food you can use small glasses, or if you are cooking, metal pudding dishes.
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.
Add more gelatine or use metal ramekins. Put them I'n the fridge and when you need to use them they will be cold meaning they would set quicker.
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.
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
Ramekins, or bouillon bowls, are used in the preparation of numerous foods. Though their traditional use is for the serving of soup, broths, and sauces their useful individual serving size has popularized their use in dessert-making, particularly creme brulee, ice cream, and molten chocolate cake.
6 ounce or 4 ounce ramekins are great for individual servings of creme brulee.
You can use margarine
U can replace it by renewable energy