Though it is widely recognized as the signature baking dish for the caramelised French dessert, crème brûlée, the ramekin can be used to prepare and serve a wide variety of desserts such as souffle, custard, pudding etc. Here’s a rundown of what ramekins are and what they’re great at serving up.
A ramekin, also known as a soufflé dish, is a small bakeware vessel often used for preparing and serving individual portions. The classic ramekin measures a diameter between 3" and 4", capacity ranging from 2oz to 12oz, and 6oz being the most common one, set of 4 to 12, which are perfect to entertaining guests. Though the white ceramic variety is most conventional, ramekins are available in a multitude of other novelty shapes, colors, and textures, so there’s no need to stick to the basics when choosing a set for your kitchen.
Oven-safe is a must for ramekins, and they are designed to be as heat-resistant as possible, so they are often made of glazed stoneware, including ceramic or porcelain. That heat resistance is especially valuable when using a blowtorch to caramelize the sugar atop a crème brûlée.
The Best Method to Make Souffles
As their alternate name would suggest, ramekins are ideal for baking single-serving soufflés. Soufflé is a dessert from France. This is a warm dessert and must be eaten hot, because once taken out of the oven, the fluffy cake body will slowly collapse, although the beauty is fleeting, so it cannot be made in advance. The key to the deliciousness of Soufflé lies in its light, dense and moist taste, so the ratio of various materials in the batter and the state of the batter are very important.
Although the ingredients and production method of this soufflé is a bit complicated, it is the best soufflé I have ever tasted and the most healing dessert.
Basic material: Soufflé mold 10 pieces
Vanilla pod... half a root
Step 1: Use a brush to apply a thin layer of softened butter in the Soufflé mold, then scatter some fine sugar, turn the mold to make the fine sugar evenly adhere to the inner wall of the mold, and pour out the excess fine sugar. (The purpose of this is to make Soufflé expand smoothly and beautifully during the baking process)
Step 2: Add milk and vanilla pods to the pot and heat it until it is about to boil for later use.
Step 3: Soften the butter, add flour, and mix well with a whisk.
Step 4: Pour an appropriate amount of hot milk into the butter and flour mixture and stir to form a smooth batter.
Step 5: Pour the batter back into the milk pot, stir while heating, until the batter becomes thick and thick, turn off the heat.
Step 6: Add the beaten whole egg and egg yolk mixture to the batter 2-3 times and stir until it is even and smooth.
Step 7: Add in granulated sugar in portions to beat the egg whites to a smooth and soft state.
Step 8: Add a portion of the meringue to the batter, stir quickly with a whisk, then add the remaining meringue, replace it with a spatula, and stir until the gloss is slightly fluid.
Step 9: Use a piping bag to squeeze the batter into the mold, smooth the surface with a spatula, and clean the inner wall of the mold with your thumb in a circular motion. The soufflé baked in this way can swell up beautifully.
Step 10: Bake at 392℉for about 15 minutes. (The baking time varies according to the size of the mold)
Step 11: Finally, scatter some powdered sugar, and serve with raspberry sauce and sugar-free cream.