Unsung heroes: Le Creuset’s ramekins

If you are new to the delights of cooking, you may think that a ramekin is a non-essential speciality item best left to expert cooks. The truth, however, is that good ramekins are a brilliant secret weapon, little gems that can transform even simple dishes – like chicken pie or apple crumble, for example – into a gourmet dining experience. They are the easiest way to make a brilliant culinary impression: beautifully presented individual servings look fabulous and make your guests feel so pampered and special.

PRETTY PRACTICAL

With a capacity of 150ml for the small ramekins and 200ml for the large ramekins, they are the perfect size for individual servings. (Dieters take note: ramekins are an excellent way to manage portion control without ever feeling deprived.) They are freezer-proof too, so we suggest you cook up a few extras for second helpings – any that are left over can be covered with clingfilm and frozen until later for quick and easy midweek dinners or desserts. Each ramekin is expertly crafted using the same careful process we employ in the manufacture of all Le Creuset stoneware – with a colourful, durable exterior enamel that matches our other stoneware flawlessly while protecting from utensil marks and scratches. The nearly-nonstick dishwasher-safe ramekins feature:

dense stoneware that blocks moisture absorption to prevent cracking, crazing and rippling;
impermeable exterior enamel that resists stains and scratches from metal utensils; and
a nearly-nonstick glazed interior that easily releases foods for quick cleanup (we love this little time- and trouble-saving feature).

They are also oven safe to 260˚C, can be used in the microwave or under a hot grill for perfect browning and can be popped in the dishwasher for effortless cleaning.

CHANGING PLACES

Arrange a row of ramekins down the centre of the table, top up with water and then settle a single beautiful bloom in the middle of each dish.
Ramekins are a fantastic way to serve kosher salt, condiments, dips and individual dipping sauces, as well as snacks like nuts and sliced biltong.
They make fabulous paperclip holders in your home office.
Arrange a few large ramekins on your hall table as a catch-all for those daily odds and ends that always seem to clutter the surface despite your best efforts.
Keep a ramekin or two on your dressing table for earrings, rings and hairclips.

COOKING WITH THESE CUTIES
You don’t have to be a blowtorch-wielding crème brûlée expert to get the most out of our ramekins. Take a look at these beautifully mouthwatering yet entirely unintimidating recipes…

Beef and Ostrich Mince Cottage Pie with Sweet Potato Mash
This delicious (and banting-friendly) dish lends itself to being presented in striking Flame-coloured ramekins that pick up on the rich hue of the lemon-infused sweet potato topping. The full-flavoured filling – ostrich and beef mince simmered to a rich sauce with chopped tomato, onion, carrot and fresh thyme – is both easy and satisfying.

Mini Beef Pies
A classic and comforting beef stew with a rich gravy forms the basis for this hearty yet dainty-looking main meal. The cubed rump steak filling is simmered in a casserole on the stovetop, with celery, carrots, tomato paste, celery, parsley and thyme adding body and flavour. Readymade puff pastry discs make short work of the topping and look utterly fabulous.

White Chocolate Pots with Caramelised Orange Wedges
Really decadent desserts like this are lovely served in small ramekins that let you savour the sweetness without feeling as though you’ve totally over-indulged. Melt pieces of white chocolate into a mixture of orange juice and butter, and then beat in 4 egg yolks followed by stiffly whisked egg whites. Spoon the mousse into the ramekins and refrigerate until set. The rather glamorous topping is also deceptively easy: simply heat orange wedges, sugar and butter in a saucepan until caramelised and golden. When cool, these decadent wedges are the perfect finishing touch.

Berry Soufflé
The design of our ramekins means that they are the ideal shape for making soufflés as the straight sides are what you need for really good rising. This pretty sweet treat is a bit of cheat, however, as the topping is an easy meringue flavoured with a sweet-tart homemade fresh berry sauce and baked for just 5 or so minutes until they are beautifully tall and just beginning to brown. Serve immediately.

Crème Brûlée
What is crème brûlée without a gorgeous ramekin to make it in? No list of ramekin recipes would be complete without a fabulous recipe for this French classic. In this – our favourite version – the creamy custard filling is flavoured with white chocolate, while the tangy fresh gooseberries that line each ramekin provide a burst of tartness that offsets the dish’s sweetness.