use for glass ramekins

allIcouldwishfor

I've made individual cheesecakes in those ramekins before. They're just the right size.

Gingernutmeg

I make potted cheese in mine - if you seal it with butter it lasts for ages in the fridge. I also make puddings in them, our favourite at the moment is a few frozen raspberries in the bottom, topped with greek yogurt and some brown sugar. If you leave them in the fridge for a while the raspberries melt and go all 'saucy' and brown sugar melts and goes all fudgy ... yum

They're also really handy for filling with bicarb and putting in pongy places.

Penelope_Penguin

Went to a party lest night and had individual tiramisu, and individual berry fruit in jelly. They looked stunning, and tasted divine.

Penny. x

Ruby_Pudding

I do individual pots of Eton Mess in mine - absolutely delish (even if I do say so myself )

thriftlady_2

I use my ramekin set for serving
yogurt sprinkled with brown sugar or drizzled with honey
rice pud/sago pud with jam or a piece of chocolate inside
single scoops of icecream -makes it last longer

In fact I really just use them as serving dishes as a way of controlling portion size. If you have big pudding bowls you tend to fill them up.

meerustar

Penelope_Penguin wrote: »

Went to a party lest night and had individual tiramisu, and individual berry fruit in jelly. They looked stunning, and tasted divine.

Penny. x

I'm jealous.

What parties do you go to. I get served pork pie and soggy sausage rolls.

LJD1_2

I do chocolate truffle torte in mine (Delia Christmas countdown book) - it is heaven! I do it with a raspberry couli. Bit late for today but maybe you could try them another time.

kittykirsty

i don't have any of them anymore, i left them at ma's when we moved out, but i just bought plastic ones about the same size today to make individual tiramisu's in. Was gonna follow GR's recipe from here: linky as it looks quite easy!

rhubarbs

I've made little coconut creams in mine.

serves 5-6

4 eggs
50g caster sugar
250ml coconut milk
1 tsp vanilla extract

Whisk eggs and sugar in a bowl until smooth. Gradually add coconut milk and vanilla. Whisk well.
Strain the mixture then pour into ramekins. Cover with cling film.

You could cook them in a bain marie in the oven but I do mine in the slowcooker. Pour enough boiling water into slowcooker to come 1/2 way up the dishes and cook on high for about 3 hours. The custard should be lightly set and a skewer should come out clean

savvy

Gingernutmeg wrote: »

They're also really handy for filling with bicarb and putting in pongy places.

LOL that's what I've done! :rotfl: :rotfl:

But howabout little choc souffles, or savoury souffles for a starter dish?