Ramekin

Ramekins in Wilmax white porcelain: capacities from 130 to 400 ml, prices from 14.80 to 65 zł. Six items – five ramekins made for the oven and one shallow bowl for serving.

What a ramekin is

A ramekin is a single-portion dish with straight, often fluted sides: you bake one serving in it and bring it straight to the table, with nothing to transfer. The name comes from the French ramequin. The classic uses are crème brûlée, soufflé, mousse, baked eggs and dips served individually.

Which size for what

• 180 ml, 4 cm sides – the lowest and widest. More surface means more caramel crust, so it is the first choice for crème brûlée.
• 260 ml, 6.5 cm sides – the classic dessert size: mousse, panna cotta, a portion of dip.
• 270 ml, 5 cm sides – taller sides give a soufflé room to rise; good for baked eggs too.
• 400 ml, 10.5 cm across – a portion of gratin or an adult-sized soufflé, the largest of the range.
• 130 ml, 3.5 cm rim – a shallow bowl, not for baking: sauce, nuts, sides served separately.

Low or tall

The height of the sides decides what the dish is good for. Crème brûlée wants a low, wide dish: a thin layer of custard sets evenly in a water bath, and the wide surface gives more crust to crack with a spoon. Soufflé is the opposite – it wants tall, smooth sides to climb and a dish filled almost to the rim.

Set or single

Single ramekins cost between 17.50 and 23.50 zł, a set of three is 65 zł. For a dessert for several people a set of identical dishes looks tidier on the table than a mix of sizes, and recipes written for six portions usually assume 150–180 ml dishes.

Oven, microwave, dishwasher

Five of the ramekins are made for the oven; all six items are dishwasher and microwave safe. One rule protects them best: never put porcelain straight from the fridge into a hot oven, and never set a hot dish on a cold worktop or under cold water. A sudden change of temperature cracks the glaze, and that is the commonest cause of damage.

Larger dishes are in baking dishes, and the whole branch in bakeware.

Frequently asked questions

What is the difference between a ramekin and a cocotte?

In practice very little. A cocotte usually means a slightly deeper dish, often with a lid and handles, while a ramekin is the plain single-portion form. Recipes use the words interchangeably.

Which ramekin for crème brûlée?

Low and wide: 180 ml with 4 cm sides. A thin layer of custard sets evenly and the wide surface gives more caramel.

Can a ramekin go in a water bath?

Yes, that is the standard use. The dishes stand in a tray of hot water filled to half their height so the custard sets gently without curdling.

How many ramekins should I buy?

As many as there are people at the table – ramekin desserts are served by the portion. It is worth sticking to one size so every portion bakes in the same time.