Cook in them? Grins. I just use them for wee servings of stuff. Salsa, jam, etc.

Depends on the size. I have a dozen of the 8 oz. ramekins. Just finished eating a cup of loaded baked potato soup in one poofed from the freezer after finishing a double batch of Mexican Wedding Balls for Christmas. We also freeze mac 'n cheese in that size. The itty-bitty ones (maybe 3 oz.?)...use them for individual jams, dipping sauces, etc. like barnmom. I use one when I need to whip just a single egg. Also good for fruit crisps. Good portion control.

/tricia

I have several different sizes. The smallest ones (4oz) I use for mise en place or for single servings of dessert, such as Ina's Peach and Blueberry Crumbles I have also used them when I've got more muffin batter than I have holes in the muffin tin. Just grease the ramekin, fill with batter, and slide in with the other muffins.

The next size up (6 oz), I use for creme brulee or lemon pudding cake, similar to Tyler Florence Lemon Pudding Cake.

I think my next size is 10 oz. Those I use for refrigerating leftovers and reheating them in the microwave. They also work well for oatmeal. I think 10 oz is the size called for in Caminnc's Hot Seafood Salad.

Crab imperial.

Haven't made that in years, though. I need some new ramekins!

Sue

Sol's molten lava cakes Yum!

Di

I haven't made these for a few years...think it's time I did. YUM!

David

Sol's Molten Lava Cakes

1/2 pound bittersweet chocolate, finely chopped
1/2 pound butter
6 whole eggs, room temperature
1 1/2 cups sugar
1/2 cup flour

Preheat the oven to 400�F. Butter the bottom and sides of 8 6-ounce ramekins and sprinkle with baking cocoa, tap to remove excess cocoa. Set aside.

In the top of a double boiler or in a microwave, gently, melt the chocolate and butter. Whisk until completely melted.

Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined.

Evenly divide the mixture between the prepared ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes or until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately, with ice cream, your favorite chocolate sauce, a few chocolate-covered coffee beans and giddyap baby!. I can almost feel my zippy-self coming back to life, just thinking 'bout it ;-�

Note: I didn't use ramekins. Instead I used mini wonder-molds for these cakes 'cause I liked their shape. These molds are quite a bit larger than the ramekins, so for me, this recipe only yielded 5 servings.

Chocolate Sauce
1 cup heavy whipping cream
1/3 cup light brown sugar
1/3 cup light corn syrup
12 oz. bittersweet chocolate, chopped
1/8 teaspoon salt
1 tablespoon vanilla extract or liqueur
Heat the cream, sugar, salt and corn syrup in a saucepan over low heat. Bring to a boil, stirring often, until sugar dissolves. Remove from heat and add the chocolate. Allow to stand a few minutes until the chocolate has melted, then whisk gently until smooth. Whisk in vanilla or liqueur.

Note ~ I know you love Valrhona, so do I. But for this, I used Lindt because it's another favorite, and it's what I always have around. As long as the chocolate tastes good and the texture is silky to begin, then it'll be a good candidate for this sauce. If you end up using another type of chocolate and you notice tiny lumps in your finished product, don't panic. Just strain the chocolate mixture through a fine sieve, it'll be fine.

I bake individual fruit pies and apple crisps. Use them for dipping sauces or a cheese spread or flavored butters. They are pretty handy to have around. NancyLouise

If they are deep enough you could use them for individual cheese souffles.

Quicky,crustless (or line with phyllo) make your own quiches--set out chopped bacon, sauteed onions, cheese, mushrooms, chopped tomatoes, bits of broccoli, artichoke, parsley, whatever you have on hand, etc. let people select, and then just bake.

Baked Custard, yummy.

oh, use them all the time for various items. They are quite useful for melting small amounts of butter in the microwave, defrosting that cup of peas, holding salsa & other condiments. Sometimes I nuke individual servings of veggies for my kids. (on FFY nights when we're going out)

I know about custards and MLC's, but was really looking for recipes or ideas for baked things in them to serve on the plate with a meal...like that sweet potato souffle. I know someone who makes a carrot dish in a ramekin....but it's not very good.
Maybe I better put my thinking cap on and come up with my own "something".
Linda C

How about individual little meatloaves and twiced baked potatoes would be good in them too. All sorts of dishes individual sized portions I'm thinking...

Ham & Corn Mini Casseroles
Wild Mushroom Flan
Broccoli Cheddar Cups
Broccoli Puff
Corn & Wild Rice Pudding
Spinach Casserole
Meyer Lemon Pudding Cakes
Blackberry Buttermilk Panna Cotta

I also use them for individual gratins and most of the same uses as stated above by other posters.

I'd be happy to share recipes for any of the above if you see one that sounds interesting to you.

Linda

Mushroom flan
broccoli cheddar cups and the puff
Corn and wild rice pudding
And the spinach casserole!
Those are the kinds of things I was looking for!!!!\
Thanks!

Individual chicken pot pies (with biscuit crust, probably really more of a chicken pot cobbler) works very nicely.

How about souffles? Here is a chocolate souffle recipe. It sounds yummy. I will have to make it in my ramekins.
Clare

Here is a link that might be useful: Individual Chocolate Souffles Recipe

Wild Mushroom Flan

3 T Unsalted butter -- Plus extra for greasing ramekins
8 Oz Mixed mushrooms, such as shiitake, cremini, and oyster
2 Medium Garlic cloves -- minced
1 1/2 Tablespoons Flat leaf parsley -- divided
1 1/2 Cups Heavy cream
6 Large Eggs
1/2 Cup + 2 Tbls. Grated Parmesan cheese -- divided
Preheat oven to 350� F.
Butter 6 (1/2 cup) ramekins, souffles, or custard cups.
Line them with rounds of parchment or waxed paper cut to fit bottoms. Butter the paper.
Place ramekins in a baking pan large enough to hold them in a single layer.
Clean mushrooms. Remove and discard stems from shittakes. Slice all mushrooms into bite-size pieces.
Melt 3 tablespoons butter in a large, heavy skillet over medium-high heat.
When hot, add mushrooms and cook, stirring only occasionally so they have time to obtain a browned exterior.

NOTE
If you are doubling the recipe, brown the mushrooms in batches, so they don't steam. The browned outside is important to the final flavor of the dish.
When liquid has evaporated, add garlic, and cook, stirring one minute more.

Stir in 1/2 teaspoon salt and several grindings of black pepper, and 1 1/2 T parsley.

Divide mushrooms evenly among the ramekins, covering bottom of each ramekin with some of the mixture.
In a mixing bowl, whisk together cream, eggs, 1/2 cup Parmesan, 1/4 teaspoon salt, and several grindings of black pepper, until well mixed.

Transfer cream mixture to a 2-cup or larger, measuring cup with a spout, and divide equally among the ramekins, filling them almost to the top.

Pour enough hot water into the baking pan to come half way up the sides of the ramekins. Carefully place pan on center rack of preheated 350� oven.

As flans bake, they will puff up.

Bake until they are set and a small- sharp knife inserted into centers comes out clean - about 25 - 35 minutes.
Using pot holders, remove ramekins from the pan and place on a cooling rack for 5 minutes. Flans will deflate as they cool.

Loosen edges with a small sharp knife, then invert flan and remove and discard paper.

Place one flan on each of six salad plates and sprinkle with some Parmesan cheese.

NOTES:
Flans can be baked one day ahead. Cool, cover with plastic wrap and refrigerate. Bring to room temperature and reheat, uncovered on a baking sheet in a preheated 350� oven for 10 - 15 minutes.

Posted by Sue (cookingrvc)

Broccoli Puff 2 10\-oz packages frozen chopped broccoli 1c Bisquick 1c milk 2 eggs 1/2 tsp salt 1c shredded cheddar cheese Preheat oven to 325 �. Butter 1\-1/2 qt casserole. Cook broccoli as per directed on package, drain and cool. Beat Bisquick, eggs and salt until smooth. Stir in broccoli and cheese. Pour into casserole, bake 1 hour or until knife inserted in center comes out clean. Serves 6 Variation: Substitute 2 10 oz packages frozen corn or 2 10 oz packages of spinach for the broccoli Source: General Mills, Inc.

Broccoli Cheddar Cups

10 ounce package ready-to-bake biscuits
2 c chopped, cooked broccoli
5oz cheddar cheese, shredded
1/2 c diced tomato, seeded
1/4 c sliced green onions
1T plus 2 tsp butter, melted

Preheat oven to 400F. Roll each biscuit into a 4" diameter circle, press each in a non-stick muffin tin or ramekin, to form a crust.

In small mixing bowl thoroughly combine remaining ingredients and spoon into each biscuit-lined cup.
Partially fill any empty cups with water to prevent burning and warping.

Bake 10 minutes or until biscuits are golden brown.

Makes 10

Corn and Wild Rice Pudding Recipe courtesy Emeril Lagasse, 2000 Serves: 6 to 8 servings Ingredients 2 eggs 1 egg yolk 1 cup heavy or whipping cream 2/3 cup milk 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn 1 cup cooked wild rice 3 scallions, finely chopped or 1/3 cup finely chopped scallions 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1/8 teaspoon grated fresh nutmeg 1/2 tablespoon butter Directions Preheat oven to 325 degrees F. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease a 7 by 11 or 8 by 12\-inch casserole (or 8 ramekins or custard cups) with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm.

Spinach Casserole

Source: Lee Buchanan

1 medium onion, chopped
1/2 lb sliced mushrooms
2 T oil
4-10 oz packages frozen chopped spinach, thawed and well drained
1 can cream of mushroom soup
2 c grated sharp cheddar cheese, divided
Salt & pepper to taste

In oil, saute the mushrooms and onions until half cooked. Add spinach, soup and 1 cup cheese, season with S&P.
Cook until cheese is melted. Pour mixture into casserole dish or individual ramekins, sprinkle with remaining cheese. Bake 30 minutes at 350F.

Here is another, I haven't made this one yet, it's from my "to try" file, not sure of the source. Fresh Corn Custards 3 c fresh corn kernels (about 6 ears) divided 2 c 2% reduced fat milk 1/2 tsp salt 1/4 tsp black pepper 4 large eggs, lightly beaten cooking spray fresh chives (optional) Preheat oven to 350F. Bring 2 c corn and milk to a simmer in large saucepan over medium heat. Cook 20 minutes, cool. Pour corn/milk mixture into blender or food processor, process until smooth. Strain mixture through a sieve over large bowl. Discard solids. Add salt, pepper and eggs to corn mixture, stir well with whisk. Divide remaining 1 c corn kernels evenly among 6 ramekins generously coated with cooking spray, top each with 1/3 cup corn/egg mixture. Place ramekins in a 13 x 9 inch pan and add hot tap water to a depth of one inch. Bake at 350 for 30 minutes or until center is set. Remove ramekins from pan, cool 5 minutes on a wire rack. Invert custards onto serving plates, garnish with fresh chives. Linda

I've made Ina Garten's Herbed Baked Eggs in my ramekins before. I had to adjust the recipe because my ramekins are a little small for the quantities she calls for in the recipe. She calls for individual gratin dishes, and I actually have no idea what they look like, so I used my ramekins. I haven't made this dish in a long time, but it's really good. (Are ramekins the same as individual gratin dishes?)

Herbed-Baked Eggs

Copyright, 2004, Barefoot in Paris, All Rights Reserved

Serves: 2 servings

Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside.
Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Printed from FoodNetwork.com

Copyright 2009 Scripps Networks, LLC. All Rights Reserved

I also use my ramekins for holding the various ingredients for tacos, for the sugar to roll cookie dough in, or other small quantities of stuff used in baking or cooking.

Sally

The very small ones are nice for mexican chocolate pot de creme, I fill them up 2/3 full leaving just enough room for a barely sweetened whipped cream on top to smooth out the deep chocolate taste. I used to use my grandmother's thin bone china demitasse cups/saucers for this rich dessert, but I began to worry about the wisdom of using them, being the age that they are now, in the oven - although they seemed to do ok.

I took a cooking class this fall and a recipe was made called Spaghetti Souffle. It was great!

Spaghetti Souffle

1/4 cup butter
1/4 flour
1 1/4 cups milk
1 1/2 cups grated parmesan
2 tsps. mustard
a pinch of cayenne pepper, salt, oregano to taste
5 eggs
1/4 pound spaghetti

Melt butter in the top of double boiler. Add flour and blend well. Add milk and still until sauce begins to thicken, then add grated parmesan and stir until sauce is smooth and thick. Season to taste with mustard, cayenne, pepper, oregano and salt.

Cook spaghetti in boiling salted water until tender. Drain well. Separate eggs and stir yolks, one by one, into slightly cooled cheese mixture. Stir spaghetti into cheese mixture. Beat egg whites until they are stiff, but not dry. Fold gently into spaghetti and cheese mixture. Pour into well buttered ramekins (6 small). Bake at 350 for about 15-20 minutes. Serve immediately. Can top with tomato sauce, but we didn't and it was wonderful.

Karen