What is a ramekin?
The heat-resistant portioned forms of the ramekin are universal – you can bake and serve hot snacks, eggs, soufflé, muffins, all kinds of desserts in them.
Neat ceramic molds are used for the preparation and serving of julienne, lasagna, baked fish in the oven and on the grill. Functional bowls are suitable for snack and fruit salads, gourmet soups, hot and cold snacks.
What is a ramekin – history of this great mold
Historians believe that portioned forms got their name from the name rammeken – Flemish dishes from minced meat. This ancient dish was baked in portioned molds for large feasts. As often happens, the new etiquette rules, materials, and techniques became more beautiful and functional.
Modern ramekins look elegant – they are made of heat-resistant ceramics and porcelain.
The volume of the mold varies from 50 to 300 ml. In the classic version, the mold is shaped like a cylinder without handles. But today, even plates are not always round, so there are molds for soufflé and desserts in the form of squares, hearts, ovals, mini-pans.
However, the main rule remains – the diameter along the entire height of the dishes is the same. Only a slight extension to the top is allowed. The outer surface of the walls always decorated with a pattern, but the inner surface is always smooth so that nothing can stick on it.
The height and diameter of the ramekin depend on the purpose of the mold. For fish and cheese snacks, baking eggs and meat, you need wider and lower ramekins, and for soufflés and muffins – high boards so that the dough has where to go up.
Purpose and advantages of French ramekins
In contrast to the cocotte makers for julienne, which can be used only for an ordinary list of dishes, the ramekins are almost universal.
Durable solid molds are ideal for dishes with a delicate texture – all kinds of soufflés, puddings, mousses, omelets.
Baked fish fillet, shrimp, poultry, meat, vegetables in tender sauces, sprinkled with cheese, or adding cheese to the fill. Many dishes are called ramekins, adding the main ingredient (for example, salmon) to the name.
Desserts are a separate specialization of mini-forms. They are suitable for desserts that are appropriate to serve in portioned dishes. These are biscuits, pies, muffins with a delicate structure, and with liquid filling.
In neat cups, it is not necessary to bake
Ramekins are suitable for serving salads, ice cream, fruits, honey, jam, sweets. It can be used for serving a small portion of soup or broth, making jelly, jellied meat, or aspic.
The main advantages of portioned molds:
- Spectacular presentation for brunches – the ramekins look beautiful on the table, they are suitable for banquets and romantic dinners. Even an ordinary snack turns into a gourmet dish with such a serving.
- No need to think about how to cut a pie or split a meat appetizer into pieces – each guest receives a beautiful portion with a finished decoration.
- Even if the consistency of the finished dish is not quite the same as the suggested in the recipe, nothing will spread in the ceramic cup and will not crumble or break.
- During cooking, it is not difficult to take into account the eating habits of all family members individually – salt, pepper, regulate oil, and spices.
- Hot snacks in mini-forms are placed on a wildcard separately for each guest. If this is a dessert, then a serving plate is not required.
Overview of Materials what a ramekin made off
Initially, molds for ramekins were made of ceramics and porcelain, but now new heat-resistant materials have appeared that are not inferior in beauty and practicality.
Benefits of Practical Ceramics
Ceramic ramekins are most often found in online stores. This is a practical and affordable classic. Bakeware is made of special heat-resistant ceramics coated with high-temperature resistant glass glaze.
Ceramics are a porous material. Thanks to the pores, the heat is evenly distributed on the walls and keeps the cooked dish hot for a long time. Nothing sticks to a smooth glazed surface, no smells remain, and it easy to wash.
The operating temperature range can be indicated on each product.
Bakeware can be used at temperatures up to 250 degrees. However, ceramic ramekins cannot be placed on a stove or in a very preheated oven – they must be heated gradually with the dish.
Immediately from the oven, pots should not be placed on cold and wet surfaces.
Frequently Asked Questions.
All You Ever Wanted to Know About Ramekin Bowls But Didn’t Dare to Ask
Those who bake often, know these round heat-resistant bowls made of glass, plastic, or glazed ceramic. They are very convenient and useful, but what do we know about them?
Where Does Ramekin Come From?
The term ramekin comes from the French ramequin which is a meat or cheese-based dish baked in a mold. However, the word ramequin is derived from old Dutch rammeken which means “toasted/roasted minced meat”. So, apparently, this kitchen supply comes from the Netherlands.
What Are Ramekin Dishes Used For?
These dishes are loved so much because you can literally use them for anything! Whether you want to serve hot snacks, eggs, fish or meat dishes, pies, and many more delicious things, ramekin will be the best choice.
What Are Ramekin Bowls Used For?
Ramekin small bowls are very useful, too, just like their “big brothers”!
They are portioned which is handy, and they can be used for baking, souffle, muffins, and julienne. Also, their solid durable molds enable these dishes to be used for cooking food with delicate structures like pudding, mousse, etc.
Ramekin. How to Pronounce Right?
This word usually has three types of pronunciation. One is [ramikən], another is [rəemikin], and the third one is [rəemkin].
Who Invented Ramekin?
It is unknown precisely who invented this kind of dish first. However, historians do know that the earliest ramekins were widely used by Flemish people for any big feasts to serve minced meat.
Can Ramekins Go In Toaster Oven?
Ramekin is made of heat-resistant ceramics with the glass-glazed surface. It allows these bowls and dishes to withstand the temperature up to 250 degrees! However, you can’t use them on a stove or in a very pre-heated oven because they must be heated gradually.
Also, after you take them out of the oven, don’t put them on cold or wet surfaces!
Can You Put Ramekins In the Fridge?
Yes, you can! Ramekins can be easily placed in the fridge when you are making a creme brulee, for example.
Ramekin Dishes to Surprise Your Guests And Family
Ramekin forms must be in any kitchen! They are wonderful for serving individual foods like desserts, sides, or cupcakes, besides, you can eat straight from the bowl which is very convenient since there is no need to bother about serving plates, etc.
So today we will share several easy recipes so that everyone could find something according to their taste.
Believe us: ramekins are way more versatile than we used to think!
Baked egg with stuffing
Do you have some stuffing left? Then a hearty breakfast is almost ready – only add an egg into it and toss to bake. Eat hot straight from the oven with any cold sides like salads or dips.
French onion soup
Individual portions allow adding extra ingredients according to your guests’ or family’s tastes. Anyway, everyone will enjoy this course with clove breadstuff and shredded cheese on top!
Corn creme brulee
Lighter than cakes, this dessert with a caramel-like sugary covering and fruit or berry garnish can be a lovely end for any meal.
Baked rutabagas
This dish is a win-win from all sides. Extremely simple to prepare (only rutabagas, bacon, cream, and cheese), fast to make, and absolutely tasty – what else do we need?
Burnt custard
Another post-dinner yummy that nobody will resist. Silky smooth, sweet, with the broiled topping – even those who are not fond of sweets won’t live a single crumb!
Turkey potpies
A load of energy in a single bowl. Soft turkey meat, veggies (choose any that you like), and a crusty flapjack on top – a true Mediterranian snack!
Ham and leek pies
You can cover the ramekins with a dough flapjack or simply sprinkle with shredded cheese to get the crusty cap – both will pair this light and savory dish perfectly.
Oatmeal Brulee with ginger cream
A perfect start for a chilly morning. Place some berries at the bottom of the ramekin to add more freshness to the taste of this caramelized breakfast.
Chocolate melting cups
A perfect post-meal treat, besides, very light!
As you can see, all ramekin recipes are simple to make and they don’t need complicated ingredients of cooking. But they will definitely make your daily meals more varied and bright!
