Crème brûlée is traditionally baked in a wide, shallow ramekin. If you plan on making it at home, you’ll need to invest in a few. The deeper 4- to 6-ounce ceramic pots used for most other puddings and pots de crème aren’t an adequate substitution.

If you don’t have ramekins, use a large wide ceramic or glass dish. Do not use metal. The bake time will increase with a larger size pan. Oven Broiler Directions: If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar in step 7.

1.1 inches deep
The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used.

Dishes for creme brulee are also called ramekins; each dish holds one serving.

What is the best ramekin substitute? Mugs and teacups, baking dishes and muffin tins, small bowls, custard cups and glass jars are all good ramekin substitutes. Just be sure any substitute is oven-safe, or plan to cook and serve in separate dishes.

If you don’t have ramekins, shallow oven-safe serving dishes will work as well. The deeper the dish, the longer it will take to cook. It’s best to use a dish no more than three inches tall and at least two inches in diameter so that you will have plenty of surface area for the sugar topping.

If you don’t have ramekins, you can use a muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking.

To recap, ramekins are sized anywhere from one to 12 ounces, with six ounces being the most common size. Resourceful cooks use ramekins of all sizes in both creative and commonplace ways around the kitchen.

When custards taste eggy, it is because its has been cooked too long. It’s the same thing as creme Anglaise, where you have to remove your egg and cream mixture the second the pot hits the right temperature, or you will end up cooking some of the yolks and not only have an egg taste, but also little bits of cooked egg.

Ramekins are one of the few baking dishes that actually have their own name, setting them apart from generic sounding “cake pans” and “baking dishes.” Ramekins are small, cylindrical dishes that are used for baking individually-sized dishes.

A set of heat-resistant tea cups or coffee mugs works as a substitute for ramekins. To closely replicate the look, choose white ones. Small earthenware eating vessels of various shapes also stand in for ramekins. You can buy these at pottery shops or specialty kitchen supply stores.

Ramekins are small, cylindrical dishes that are used for baking individually-sized dishes. They are ideal for baking small souffles, as their straight sides make it easy for an egg white-based souffle mixture to rise up the sides of the dish and gain a lot of height, as well as for baking individual desserts,…

A ramekin or ramequin, also known as a bouillon bowl, is a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes.

Ramekins are one of the few baking dishes that actually have their own name, setting them apart from generic sounding “cake pans” and “baking dishes.” Ramekins are small, cylindrical dishes that are used for baking individually-sized dishes.