RAMEKIN

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CHOCOLATE CHILE BREAD PUDDING Recipe at Epicurious.com

  • . Generously butter ramekin or 1 muffin cup.
  • . Fill ramekin with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes.



    WARM CHOCOLATE CAKE WITH WHIPPED CREAM Recipe at Epicurious.com
  • . Butter the ramekins then dust with cocoa powder; 3.
  • . Oven time will vary greatly based on the oven and type of ramekin; 4.
  • . Remove almost immediately from ramekin to keep the cake from continuing to cook; 6.



    Le Creuset Stoneware Heart Ramekin Cerise Kitchen at Shop Ireland
  • Search for » » Le Creuset Stoneware Heart Ramekin Cerise Le Creuset Stoneware Heart Ramekin Cerise Note: Due to a change in Amazon's shipping policies, kitchen and home items cannot be shipped to internationally.



    Chocolate and Truffle Gifts from Godiva: Recipe Detail
  • . Mocha Flan with Hazelnut Brittle Yield: 6 servings Difficulty: (Intermediate) Preparation: 45 minutes plus cooking, cooling and chilling times Special Equipment: Six 6-ounce ramekins Sign-In Take advantage of being a member and add recipes to your personal recipe box.
  • . Immediately pour an equal amount of the caramel into each ramekin.
  • . Place the caramel-coated ramekins in large roasting pan and fill roasting pan with lukewarm water to reach two-thirds of the way up the sides of the ramekins.
  • . Divide custard evenly among the ramekins.
  • . Unmold the flans: Place ramekins back in roasting pan and fill with hot water one-third of the way up the sides of the ramekins; let stand 1 minute.
  • . Remove from water bath and dry the bottoms of the ramekins.
  • . Run a paring knife around the edge of each ramekin.
  • . Place a serving plate upside-down on top of each ramekin and invert.
  • . Shake slightly until flan releases from the ramekin.
  • . Scrape any caramel remains in the ramekin onto the top of flan.

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    The Observer | Food monthly | Cookbook of the month: Green & Black's Chocolate Recipes
  • . Preparation time: 20 minutes Cooking time: 10-15 minutes Use: 6 x 6cm ramekins Serves: 6 1 tsp unsalted butter 1 tbs caster sugar 1 tbs cocoa powder Soufflés 100g dark chocolate, minimum 60% cocoa solids, broken into pieces 60g cocoa powder 8 egg whites 60g caster sugar Caramel sauce 100g caramel-filled chocolate, broken into pieces 1 tbs thick cream Preheat the oven to 190 C/gas mark 5.
  • . Melt the butter and brush the insides of the ramekins.
  • . Mix the sugar with the cocoa and sprinkle into each ramekin until coated.
  • . Fill each prepared ramekin to the rim with the soufflé mixture and, using a palette knife, level off the surface.
  • . Run your thumb around the rim of each ramekin, pushing away the soufflé mixture, so that it does not stick to the edge and will rise evenly.


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  • . Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center).
  • . Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin.
  • . Invert ramekin on serving plate.
  • . Lift ramekin, leaving cake in center of plate.


    Molten Chocolate Cake, Cake Recipe, Chocolate Recipe
  • . Liberally spray six (6-ounce) ramekins with nonstick spray.
  • . This incorporates air, lightening the cake's texture.) Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
  • . When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
  • . To unmold, place serving plate on top of ramekin and invert.
  • . Carefully remove ramekin, tapping lightly on the plate to loosen cake.


    Coffee Panna Cotta with Chocolate Cream, Pudding Recipe, Perfect Panna Cotta
  • . Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups.
  • . To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly.
  • . Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl.
  • . Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).

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    Warm Chocolate Cakes
  • .     2.   Butter and flour six 6-ounce ramekins, and place on a parchment-lined baking sheet, taping out the excess flour; set aside.
  • . Spoon about 3 tablespoons of the batter into each ramekin.
  • . (You may need to dip the bottom of the tray in hot water to get them out.) Place a cube in the center of each ramekin.
  • . Spoon the remaining batter into the ramekins, being careful to keep the ganache cubes in the center, and cover them completely.
  • . Freeze the filled ramekins until solid, about 1 hour.
  • . To unmold, cover one hand with a clean kitchen towel, and invert the cake into hand, removing ramekin, then invert again onto a serving plate, and dust with confectioners’ sugar, if using.


    Chocolate Cake with Homemade Ice Cream
  • . When cooled, cut 16 circles using the 2-1/2 inch ramekin.
  • . Using the 1-1/4 inch ramekin, cut holes in the center of the remaining 8 cake rounds; discard the cake holes you just cut out.


    Ramekins at MSN Shopping
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  • . Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center).
  • . Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin.
  • . Invert ramekin on serving plate.
  • . Lift ramekin, leaving cake in center of plate.

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  • . Generously butter the bottom and sides of six 6-ounce ramekins.
  • . Put the ramekins on a baking sheet.
  • . Spoon half of the batter, filling each ramekin a little more than half full.
  • . Nestle a frozen chocolate cube in the center of each batter-filled ramekin.
  • . Bake for 15 to 20 minutes, until the batter has risen about 1/2-inch above the ramekin rims and the tops are slightly cracked.


    Recipes : Mini Flourless Chocolate Cakes : Food Network
  • . Using 2 tablespoons of the softened butter, grease 6 (1/2 cup) ramekins.
  • . Sprinkle 1 teaspoon of the sugar into each ramekin and shake to coat the bottom and sides of each, evenly.
  • . Place the ramekins in a 9 by 13-inch baking dish and set aside.
  • . Divide the batter evenly between the prepared ramekins and add enough water to the baking dish to come halfway up the sides of each ramekin.
  • . Remove the ramekins from the baking dish and cool slightly.
  • . Use a dull knife or butter knife to gently loosen the cakes from the edges of the ramekin.
  • . Remove the ramekins from the refrigerator about 30 minutes before serving.


    Recipes : Hawaiian Vintage Chocolate Chocolate Souffle with Grand Marnier Chocolate Sauce : Food Network
  • . Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin.
  • . Transfer mixture to ramekins and place on a baking sheet.

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