| Use | Do | Why |
|---|---|---|
| Bake | Custards, soufflés, molten cakes, baked eggs, pot pies | Single portions that bake and serve in the dish |
| Soufflés/cakes | Grease the inside well (sugar/flour dust) | Batter grips, releases and climbs cleanly |
| Custards | Bake in a water bath (bain-marie) | Gentle, even heat, no curdling or cracks |
| Prep | Hold measured ingredients or serve sauces | Keeps you organized while cooking |
How to Use Ramekins
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Ramekins are small oven-safe dishes for individual baking — crème brûlée, custards, soufflés, molten chocolate cakes, baked eggs and pot pies — and they double as prep bowls for measured-out ingredients. Grease them for cakes and soufflés so they release and climb, and set custards in a water bath so they cook gently and stay smooth.