-
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...
-
France to
other parts in Asia. Crème brûlée is
usually served in
individual ramekins.
Discs of
caramel may be
prepared separately and put on top just before...
-
placing the
ramekins in a
roasting pan and
filling the pan with hot
water until it is half to two-thirds of the way up the
sides of the
ramekins transfers...
-
enhanced with
yellow food
coloring or
annatto extract, and
steamed in
small ramekins. It
bears resemblance to the
Burmese mont kywe the and
Indonesian and Malaysian...
-
banana and
lemon for
dessert soufflés. Soufflés are
generally baked in
ramekins or soufflé dishes:
these are
typically glazed, flat-bottomed,
round porcelain...
- upon. An
alternative way of
cooking is to
crack the eggs into
individual ramekins, and cook them in a
water bath,
creating the
French dish œufs en cocotte...
- In cooking,
coddled eggs are eggs that have been
cracked into a
ramekin or
another small container,
placed in a
water bath or bain-marie and
gently or...
-
widely available, the
cakes were
often baked in
individual pottery cups,
ramekins, or
molds and took
their name from the cups they were
baked in. This is...
- exterior. Thus, crème
caramel is
often cooked and
served in
individual ramekins. The
objective is to
obtain a
homogeneous and
smooth cream on the surface...
-
extra flavor. The
cakes are
typically baked in
individual portions in
ramekins, or
brioche molds. However,
there are a
number of
creative variations in...
