A ramekin (, ; also spelled ramequin) is a small durable tableware used for culinary arts purposes such as baking and serving individual portions of food. A ramekin typically comes in a round shape with straight sides, and come in various sizes, usually ranging from 60 ml to 240 ml. Ramekins are usually made from white ceramic but also from porcelain, heat-resistant glass, stoneware, and metal when used in professional kitchens.
Name
The term is derived from the
French language ramequin, a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern
Dutch language rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from
ram 'battering ram' +
-kin 'diminutive', but it is unclear why.
[Oxford English Dictionary, Third Edition, 2008 s.v.]
Usage
With a common capacity range of approximately , ramekins are versatile dishes often used to bake and serve individual portions of both savory and sweet recipes. They are ideal for preparing classic dishes like crème brûlée, soufflé, molten chocolate cake, and other custard or egg-based recipes. Ramekins are also used for serving sides, condiments, or garnishes alongside entrées and can hold small portions of foods such as French onion soup,
moin moin, and crumbles. Their size and heat-resistant design make them suitable for a wide range of culinary uses, from desserts to baked side dishes.
Traditionally a circular bowl with sides perpendicular to the bottom and with exterior fluting, ramekins can also be found in novelty shapes like flowers, hearts, and stars.
Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of crème brûlée, exposed to the flame of a butane torch.
In the Victorian era, a specialized utensil, ramekin fork, was used for consumption of ham or seafood mixed with a rich sauce in a ramekin.
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