What’s a Ramekin and What Size Do You Need?

Ramekins are those handsome dishes that are typically used for baking and serving menu items such as soufflés, crème brûlée, puddings and other single-serve delectables. They are traditionally made from porcelain and feature fluted sides.

RamekinsThe term ramekin also refers to smaller dishes of the same shape that can be used to serve condiments or sauces. These ramekins can be made from any number of materials, from metal to plastic, as they are not intended for use in the oven.

In addition to baking and serving food items, ramekins also make for attractive household decorations that can be used to hold anything from tea lights to office supplies. Ramekins come in many sizes to help you attain the look you want to achieve.

So, what size ramekin do you need? Here is a breakdown of the different sizes, and what they are used for.

1 to 2 ounce ramekins

Small ramekins in the 1 to 2 ounce range are typically used for condiment sides, such as ketchup or mayo. These little dishes are also great for teeny appetizers like mixed olives.

For household decorators, these small ramekins can be used for tea candles, paper clips, or tiny bouquets.

3 to 5 ounce ramekins

3 to 5 ounce ramekins are still on the small side, though they can be used for items other than condiments. Ramekins of this size are great for mini-desserts or for sample platters.

6 ounce ramekins

If you are only going to stock up on one size, a 6-ounce ramekin is probably the best all-purpose option. These are great for single serving desserts.

7 to 9 ounce ramekins

These larger ramekins are great for lunch-sized pot pies and other small portion meals. They can also be used to make custards, molten lava cake and other desserts for two.

These also make great pet food bowls, and are typically cheaper than anything you’ll find in a pet store.

Other considerations

Besides calculating the capacity you’ll need, when choosing your ramekins you should also consider surface area. For dishes such as crème brûlée, in which the burnt surface is often considered the tastiest part, you’ll want a low, wide ramekin with a lot of surface area.

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