Ramekins are some of the most helpful pieces of kitchen equipment to have. The uses for desserts and small serving dishes are endless. The Emile Henry range is very durable and hard wearing, being able to go from freezer to oven to dishwasher. They come in sizes that are slightly different to the standard ramekins – you can choose from 8.5 cm (wider and deeper than a typical ramekin) or 10.5cm (taller than a typical ramekin). This size difference allows you to serve desserts with height or create individual sized casserole dishes.
The ramekins, which come in a cream colour ‘Argyle’ or a striking red “Grand Cru” has a beautiful glaze which makes them chip resistant and also resistant to sticks. I found this worked a treat when I made my Christmas dessert with sticky chestnut puree. In fact, these two colours looked so pretty and absolutely perfect for the Christmas table to me, that is why I decided to create this special dessert for the occasion.
Other uses for these striking ramekins might include individual-sized pies, pavlovas or trifle-style desserts, molten chocolate puddings, pannacottas, breakfast yogurt and granola or individual sauce pots for the table.
Here is the recipe for Individual Chestnut and Orange Cream Puddings – a perfect end to your Christmas meal! This dessert is based on a Mont Blanc pudding and features layers of sweetened chestnut puree, orange-infused cream, pie crust and a drizzle of melted chocolate.
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