Set of 6 Ramekins! The uses of mini porcelain ramekins are endless! Use to make crème brulée, soufflés, or custards! Bring these Ramekins out at your next party as a condiment holder for dips and spreads, salsa, pickles, olives, assorted nuts or chocolates.
Feel like a chef in your kitchen with these! Our Ceramic Ramekins are dishwasher, oven, freezer and microwave safe.
What is a Ramekin?
It’s typically a circular glazed ceramic dish with a fluted exterior. Like so many other culinary terms, it comes from the French and refers to the tiniest version of the souffle dish made in the same style. These dishes may be little, but they are made to take the heat.
You can open up a whole new world of baking and cooking with Bruntmor's Ramekins!
VERSATILE! - Ramekins are versatile dishes for souffle, creme brulee, sauces, olives, you name it!
8 OZ! Perfect for baking deserts and more
These beautiful white ramekins will complement any table setting highlighting the food being served
Ideal for individual servings
Stackable and DON'T take up a lot of space in your cupboard
Dishwasher,microwave, oven safe! BPA FREE
Make Your First Crème Brulée
Preheat the oven to 325ºF.
In a medium saucepan, bring cream, vanilla bean, and its pulp to a boil over medium-high heat, stirring occasionally. Remove from the heat, cover, and let sit for 15 minutes. Remove the vanilla bean. In
a medium bowl, whisk egg yokes. Then, while whisking, slowly pour in 1/2 cup sugar. Mix until well combined. Slowly drizzle cream over sugar mixture a little at a time, whisking continually. Use a fine-mesh sieve to strain mixture into a large liquid measuring cup. P
our liquid into six 7- to 8-ounce ramekins, and place ramekins into a large roasting pan,with a tea towel underneath to prevent ramekins from sliding around pan. Pour enough hot water into roasting pan to come halfway up the sides of the ramekins, careful to avoid any water from getting into ramekins. Bak
e just until brulée is set but still trembling in the center, approximately 40 to 45 minutes. Immediately remove ramekins from roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove crème brulée from refrigerator for at least 30 minutes prior to browning sugar on top.
Use remaining sugar to completely coat tops of crème brulée with a thin layer of sugar. Using a torch, point it directly down a few inches away from crème brulée. Use small circular motions to melt sugar. As soon as sugar begins to bubble, pick up ramekin, and slowly rotate it as you continue to point the torch toward the center to caramelize the sugar.
As soon as the sugar boils and appears golden brown, quickly turn off blow torch
If you do not have a torch,then broil in an oven for several minutes until sugar caramelizes. Allow crème brulée to sit for at least 5 minutes before serving with raspberries.
1 quart heavy cream
1 cup sugar, divided
6 large egg yolks
6 large egg yolks
Did we mention how many ways you can use your Ramekin?
Breakfast, entrees&sides, condiments,bread, dessert, snacks.. Basically anything you can fit!