For the Love of Ramekins

Over the weekend I read an article that proclaimed that the trivet was having a moment. I smiled because I’ve been plopping one or two on our dinner table and just serving from the pots and pans I’ve cooked in. Trivets are one of those unsung heroes in the kitchen and there are always a few others depending on who you are and how you cook and serve. I am a ramekin person. I generally pick them up one by one at thrift stores or on sale, and while I do actually use them for their intended purpose, they always come in handy for other things. Think dip, olives — even earrings and keys!

Since winter is upon us and using the oven is another way to stay warm, I thought it would be fun to round up some ramekins and some recipes that put them to use. I’ve been on a custard binge lately and my ramekins have seen a lot of action in the last few weeks. I also use them to pot up some after-school snacks like mac and cheese when I make a big batch on Sundays for my daughter to eat through the week.

Here are some fun facts about my favorite small dish:

A ramekin is a small glazed ceramic or glass bowl used for cooking and serving various dishes.

The term is comes from the French word ramequin, a cheese- or meat-based dish baked in a small mold. The French term is derived from early modern Flemish rammeken, which translated to “toast” or “roasted minced meat.” The Flemish word rammeken apparently came from ram “battering ram” + -kin “diminutive,” but no one really knows how or why the “battering ram” attribution came to be and how it relates to the term for the dish.

With a normal capacity of 1 to 8 ounces, ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including crème brûlée, French onion soup, molten chocolate cake and many cheese or egg dishes.

My curiosity has gotten the best of me and I’d really love to know 1.) Do you own ramekins? and 2.) How often do you use them for their intended culinary purpose? and 3.) What do you make in them? Could you let me know in the comments? –Caitlin

Image above from Food52 features a handmade porcelain ramekin by Art et Manufacture. You can see the royal blue design in the ramekin in the image below! **Indie Pick

The 10 ramekins shown in the collage below offer a little bit of everything. From bright colors to square and heart shapes, these small but mighty dishes can get the job done in multiple scenarios!

Products in collage above clockwise:

Sur la Table Stoneware Mini Cocettes (Set of 2) $14 | Fiesta 4″ Ramekin $10 | 3. Le Creuset Heart Ramekins (Set of 2) $30 | 4. Ball Mason 4 oz. Quilted Jars (Set of 12) $14 | 5. Emile Henry Ramekins (Made in France; Set of 2) $20 | 6. Weck Jars  Price varies according to size | 7. Fishs Eddy 2 oz. Square Ramekin $4 *Indie Pick | 8. Revol Les Naturales Ramekin (Set of 2) $35 | 9. Home Essentials and Beyond Ramekin Set (6 pieces) $16 | 10. Emile Henry 3.5″ Ramekins (Set of 2) $18 *Indie Pick

This set of four vintage ramekins is available over at Elsie Green. *Indie Pick

This reactive glaze ramekin was made in Portugal and is on sale over at Anthro. $15

And finally, a delicious recipe from Meg Mateo Ilasco! Meg is a mother of two, freelance artist and writer, and a serial entrepreneur and has graced our site many times. (See her home tour here!) Meg is of Filipino descent and this recipe makes a popular Filipino dessert called puto, which is a small steamed cake. I can testify firsthand that these tiny cakes are fantastic! Pop over here for the full recipe. And don’t forget to share if and how you use ramekins!

from Design*Sponge http://www.designsponge.com/2018/01/for-the-love-of-ramekins.html

from Home Improvment http://notelocreesnitu.tumblr.com/post/170039843354