Ramekins

A ramekin is a small, usually round dish used for baking and serving individual portions. The name comes from the French ramequin, a dish that was traditionally served as a single portion. Ramekins are made from heat-resistant materials such as porcelain, ceramic, glass, or stoneware; metal versions exist for professional use. Typical capacities range from about 1 to 8 ounces (30 to 240 ml), with 4 to 6 ounces (120–180 ml) being common for dessert portions.

Common designs feature straight sides with a low rim, and many are finished in white porcelain. Fluted or scalloped edges are also common. Ramekins are oven-safe and designed to withstand high temperatures; some are labeled microwave- or dishwasher-safe. They are used for a variety of dishes, including custards, puddings, crème brûlée, soufflés, and savory preparations such as individual pot pies or baked eggs. For delicate custards, they are frequently baked in a water bath (bain-marie).

Care and maintenance are straightforward. Many ramekins are dishwasher-safe, but glazed finishes can vary, so checking the manufacturer's guidance is advisable. Avoid exposing ramekins to sudden temperature changes, which can cause cracking, especially when transferring from freezer to hot oven. Store them stacked to save space; if stacking, place a soft barrier between pieces to prevent chipping.