Cookware

Ramekin

Small ceramic dish for custards, soufflés, and prep mise

A small, straight-walled ceramic dish for individual custards, soufflés, and crème brûlée — and a workhorse for holding prepped ingredients. The thick walls bake gently and resist cracking. A set of four to six earns its place fast.

The ramekin is a small, straight-walled ceramic dish that does double duty: it bakes individual custards, soufflés, crème brûlée, pot pies, and molten chocolate cakes, and it's the unsung hero of mise en place, holding pre-measured spices, minced garlic, and chopped aromatics ready by the stove. Its thick walls bake gently and resist cracking, and the straight sides give soufflés a wall to climb. A set of four to six earns its keep almost immediately. Most are sturdy glazed stoneware rated for the oven, broiler, microwave, and freezer, making them one of the most quietly versatile things you can own.

Types & varieties

Classic fluted porcelain

The traditional ribbed white dish; elegant for plated desserts.

Smooth stoneware

Thick-walled and durable; the everyday workhorse.

Soufflé ramekin (tall, straight)

Higher straight walls give soufflés maximum lift.

Baking custards in them

Most baked custards — crème brûlée, pots de crème, flan — cook in a water bath (bain-marie) so the gentle, even heat sets them without curdling or cracking. Set the filled ramekins in a roasting pan, pour hot water halfway up their sides, and bake until just set with a slight jiggle in the center. The thick ceramic walls insulate the custard from the oven's harsher heat.

Use a water bath for silky, crack-free custards
Grease the inside and dust with sugar for soufflés to grip and climb
Pull custards when the center still wobbles slightly — it sets as it cools

Beyond dessert

Ramekins shine in prep, too. Portion out each measured spice, sauce, or aromatic into its own ramekin before you start cooking — restaurant-style mise en place — so a fast stir-fry or sauce never stalls while you scramble for an ingredient. They also bake individual pot pies and mac and cheese, hold dipping sauces at the table, and freeze leftover portions.

Common uses

Crème brûlée and pots de crèmeIndividual soufflés and lava cakesMise en place — holding prepped ingredientsSingle-serving pot pies and casserolesDipping sauces and condiments at the tableFreezing and portioning leftovers