While preparing your Christmas menus this year, consider individual sized portions in neat little ramekins.
Dishes for ramekin recipes
At Wares of Knutsford we offer a modern ramekin selection, including glass and ceramic options. The 140ml faceted glass ramekin is often used for savoury mousses and pates but works equally well for crème brulees or mini cheesecakes. They are available in packs of 12, 24, 36 and a bargain pack of 192 jars and are sold without lids.
There is also a set of four smart white stoneware ramekins by the Gourmet Kitchen Collection, which is very durable and user friendly – they are oven, microwave, freezer and dishwasher safe. Alternatively the Classic Collection four ramekin set in pale blue with a white border co-ordinates well with other kitchenware and can also go straight from oven to table and is microwave and dishwasher safe.
You can also choose from a couple of ramekin and blow torch fits sets and a six piece crème brulee set, which make lovely gifts for aspiring cooks.
Classic ramekin recipes
While you can adopt many dishes into ramekin recipes, the classic ramekin dish is crème brulee. It’s a useful, timeless dessert which goes down well all year round. The caramelised topping can be tricky to get the hang of at first but just takes a bit of practice.
To serve six:
- 500ml double cream
- 1 vanilla pod, split
- 400g caster sugar
- 6 egg yolks
- Extra caster sugar for the topping
Preheat the oven to 150C.
Add the cream with the split vanilla pod to a sauce pan and bring gradually to the boil, then reduce the heat and allow to gently simmer for about five minutes.
In the meantime, beat the egg yolks and caster sugar together in a separate, heatproof bowl until fluffy and pale. Return the cream to boiling point then pour over the eggs and sugar mixture, whisking the whole time until the crème starts to thicken. Carefully remove the empty vanilla pod and fill six ramekins to about three quarters full with the mixture. Place the dishes into a deep roasting tray and pour hot water to come about halfway up the sides to make a bain marie. Bake on the centre shelf in the oven for about 45 minutes – the custard should have set but remain a bit wobbly if you touch the centre. Allow to cool and chill until needed.
To serve, sprinkle a teaspoon of caster sugar on top of each crème dish and use a blow torch or a hot grill to caramelise to a smooth, brown topping.