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Encyclopedia > Ramekin
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A Ramekin is a small, often white in colour, dish typically preferred for the preparation and serving of baked cheese recipes and deserts such as the classic Crème Brûlée.


The dish comes in a variety of sizes, however they are most always circular, often fluted sides on the exterior. It can be regarded as a vessel of the casserole variety, and similarly it is capable of withstanding the extreme heat of an oven, or, in the case of Crème Brûlée, the flare of a torch flame.


  Results from FactBites:
 
Recipes : Espresso Flan : Food Network (278 words)
When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
The Dessert Course: Chocolate (572 words)
A Pot de Crème (pot of cream) is a simple dessert custard, traditionally baked and served in individual, lidded pots.
When following the traditional recipe, we recommend baking in ramekins and transferring the custard to our Pot de crème cups for serving.
Alternatively, a non-traditional stove-top recipe may be followed.
  More results at FactBites »

 
 

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