The lure of making individual desserts is too much, I must get some nice ramekins. The problem is, there are a few options to choose from (note: this is besides from being a useful mis-en-place tool):
- What is a good size? I'm looking to make bread puddings, pop-overs, mini souffles, etc. I was thinking 6 oz., but I could go bigger or smaller.
- What material should they be made out of? I found a set of 4 ceramic BIA 6oz ramekins for around $12 and 4 stoneware Corningware ones for a little more. The most expensive were the Emile Henry's made of High-Fired, Glazed Burgundy Clay - they were $22. Well, what the hell do I make of all that?
- Lastly, are there any other dishes that require/could use ramekins in their recipe?
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