"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 08-31-2006, 11:50 PM   #1
Senior Cook
Join Date: Aug 2006
Posts: 395
ISO, ramekin ideas, please.

I bought these little round ramakins (spelled incorrectly?), because i thought it would be fun to serve desserts and appetisers in them. However, I have never used them, because I have not a clue as to what recipes i can use for them.
May I have your ideas, please?
Thank you!


jessicacarr is offline   Reply With Quote
Old 09-01-2006, 12:13 AM   #2
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
PA Baker posted this once and it is now my very very favorite!

Coffee Crème Brulee

4 egg yolks
1 c sugar, divided
1 ½ c heavy cream
1 Tbsp instant coffee
½ tsp vanilla extract

Preheat oven to 300F.

In a medium sized bowl, beat egg yolks and 6 Tbsp sugar with a whisk for about 1 minute or until smooth. Reserve.

In a second medium sized bowl, add coffee and ¼ c cream. Whisk thoroughly until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.

Use a ladle to pour mixture into individual ramekins, ¾ of the way to the top.

Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan, but not into the ramekins, until it reaches ½ way up the side of the ramekins.

Bake for 40-50 minutes or until the brulee giggles slightly when you shake the pan. Remove pan from oven and leave out on the counter, allowing the residual heat of the water to finish the cooking process.

When brulees have fully solidified and cooled down, sprinkle 1 ½ Tbsp sugar evenly over the top of each ramekin. Use a small blowtorch to caramelize the sugar, or place ramekins 1” below oven broiler until sugar caramelizes.

Ramekins can also be chilled after they have cooled down if not making immediately.

In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 09-01-2006, 12:20 AM   #3
Head Chef
skilletlicker's Avatar
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,043
When I bought mine I imagined using them for soufflés and Crème Brulee but, alas, they're only used for pudding or, more often, to hold prepped or measured ingredients 'til needed.
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 09-01-2006, 01:11 AM   #4
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
TNT Creme Brulee A L'Orange
White Russian Tiramisu
Souffles, baked eggs...
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 09-01-2006, 01:56 AM   #5
Hospitality Queen
jkath's Avatar
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
I use them for some desserts, but here's another idea:

* After you mash your potatoes, whip them with the mixer, then put into a pastry bag with a nice piping tip. Swirl the potatoes into each ramekin and bake at 400 till the tops are golden.
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 09-01-2006, 02:02 AM   #6
Executive Chef
Join Date: Oct 2004
Posts: 4,357
Mostly, I use them for souffles, individual desserts (fruit salad, pudding, etc.). Depending on how large they are, you can make mini-pot pies (chicken/beef), mini upside down pizzas (put sauce, cheese, toppings of choice in the dishes & top with pie crust circles, add pie filling and puff pastry circles (hearts or stars) over the top, or make rice timbales.

Here is an easy one for Spinach and Parmesan Timbales (just as an example):

mish is offline   Reply With Quote
Old 09-01-2006, 02:24 AM   #7
Head Chef
lulu's Avatar
Join Date: May 2006
Location: England
Posts: 2,039
Soufflees are really much easier than people give them credit for. We have souflee a lot because I can make relatively healthy ones and they are quick! Savory souflees to have mid week with a big salad include: cheese, shredded courgette and salmon with leek. Fish souffles work really well, imo, a tin of tuna with spring onion perhaps?

Any form of mousse....chocolate or fruit or perhaps salmon? I have also used them for small portions of smooth pate and brondade (spelling?)

Ramekins/any individual portion device...is particularly usful when dealing with expensive ingrediants, as you are exercising portion (ie cost!) control. But similarly, incorperating things that you can eat regularly with ut feeling that you are being over extravagant witll mean you get the pleasure of using them more.

lulu is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:29 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.