fool proof company dessert in ramekins?

Question

I would like to serve a room temperature or cold dessert in 7 oz ramekins, preferably something that can be prepared the day before our dinner party.  I was going to make lime syrup puddings that I love and they're the reason I bought the ramekins, but they must be served hot from the oven (which I might go ahead and do if I can't come up with other ideas).  Thanks for suggestions!

Answer

Any rich Pots de Creme, like the link suggested by blue room, chocolate, butterscotch, or a panna cotta, which is quite easy to make the day before serving. You don't have to turn out the panna cotta, just serve it in the ramekin if you'd like. There was a seasonal eggnog panna cotta recipe here at the recent eggnog thread, just good eggnog and gelatin, and was served with sauteed pear slices.

Answer

Julia Child's Crème renversée au caramel -- totally easy, everyone loves it.

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Bread pudding with brandy.........mmmmmm...........

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I love lemon budino because they are so light and fluffy. After a big meal, they're perfect - not too heavy: http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Budino-235859

Answer

Peanut Butter and Jelly muffins.

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Chocolate mousse, rum-raisin rice pudding, and homemade sorbet or ice cream, lemon curd over gingerbread have all been a help for me. I'm going to watch this thread carefully because every Monday, I serve a lunch not knowing when the serving time is (within a couple of hours) so having a handy, wait-in-the-fridge dessert is mandatory.

Answer

How many people are attending this party? Serving desserts to a large group in ramekins seems like a hassle. Anyway, Meyer Lemons are in season, and this is my favorite recipe for them, and yay! Ramekins! http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Budino-235859 Meyer Lemon Budino Bon Appétit | September 2006 by Craig Stoll Delfina Budino is Italian for "pudding." Yield: Makes 6 servings 1/2 cup plus 2 tablespoons sugar 3 large eggs, separated 1/4 cup all purpose flour 1/4 cup fresh Meyer lemon juice 2 tablespoons fresh regular lemon juice 2 tablespoons finely grated Meyer lemon peel 3/4 cup plus 2 tablespoons whole milk 1/4 teaspoon salt Whipped cream (optional) Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk. Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

Answer

Individual cobblers or crisps using apples, pears, cranberries, or a combo.

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I did a trial run of the Butterscotch pots de creme today and it's delicious, plus I learned why straining through a sieve is important for presentation -- air bubbles on each one even though I used a sieve, but one with large holes. I might try the Meyer Lemon recipe before our dinner party and then pick from the 2 recipes. Thanks so much everyone!!!

Answer

something as simple as a Cannoli Mousse could be great... beat ricotta with sugar, vanilla, orange or other citrus zest, then stir in mini chocolate chips, crushed pistachios and serve with lacy tuiles or florentines (or break up and stir in at the last minute. i also recently did pear charlotte in individual ramekins... made ahead and warmed before serving. of course, i also love a good creme caramel or flan.

Answer

How about some individual sticky toffee puddings drenched in a rich toffee sauce? Top it off with some creme fraiche and dig in! http://theavidbaker.wordpress.com/

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Was watching Nigella Lawsons show one day and she made her idea of chocolate mousse. Since I love chocolate and never met a mousse I didn't like plus had all the ingredients in my over stuffed indulgent pantry I made it. http://www.google.com/m/search?q=nigella+lawson+chocolate+mousse&pbx=1&aq=0p&oq=&aqi=p4-k0d0t0&fkt=1635&fsdt=19989&csll=&action=&ltoken=6a6ebe1e delicious, very sweet though so serve with a whipping cream made with real whipped cream with only the slightest amount sugar.

Answer

Cooks Illustrated Creme Caramel. I think it is a lovely, light dessert with the custard and caramel sauce after a full Xmas meal. I've made it numerous times and served it last Christmas, my brother was licking the ramekin (he's 33) It can be baked a day ahead, chilled and served day of. http://www.crumblycookie.net/2008/01/30/because-ive-always-been-your-biggest-flan/

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I was considering some ramekin-size upside-down pineapple cakes today, since we had scrumptious upside-down pineapple cake at Paris Commune on Thanksgiving Day this year, what do you all think about that?

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Baked custard is always delicious. Of course traditional rice pudding is comforting and can be made a day ahead. :)

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Molten Chocolate Lava Cakes - super easy and tasty http://tastespace.wordpress.com/2010/09/09/molten-chocolate-lava-cakes/

Answer

So everything changed when we received a gift of pears in the mail yesterday -- poached them, my first time, they're cooling overnight and we'll serve them with hot chocolate sauce tomorrow, no ramekins involved at all... wish me luck!

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