6 Best Ramekins That Can Take the Heat

SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.

Ramekins, also known as the small bowls often used to serve individual servings of creme brûlée or soufflé, have a special place in my heart.

When I get my own little bowl of deliciousness all to myself, I just feel a small spark of joy that I don’t get when I have to scoop my serving out of a communal bowl. Not to mention that the best ramekins actually make cooking easier and improve the quality of the food.

In this post, I’ll explain how a ramekin can be utilized to its fullest and recommend six ramekin models that I feel blow away the competition.

About Ramekins

First, some info about ramekins and how to use them correctly.

What Is a Ramekin?

Ramekins are the small bowls used to make personal-size portions of flan, creme brûlée, or soufflé. They are not rounded at the bottom like most bowls in order to maximize their surface area. Instead, they have a cylindrical shape.

The name “ramekin” comes from the French word “ramequin,” which is a small meat- or cheese-based pie. It is no coincidence that the most popular foods made in ramekins are French cuisine.

Are a Soufflé Dish and a Ramekin the Same Thing?

The only difference between a soufflé dish and a ramekin is that a soufflé dish is bigger. They are both made of oven-safe glass, stone, or porcelain. They both have a cylindrical shape so as to maximize surface area.

However, a ramekin is meant to hold only an individual-sized serving while a soufflé dish is meant to cook enough for an entire party of people.

What to Make in Ramekins

The dishes most commonly made in ramekins are French, including:

  • Creme brûlée
  • Soufflé
  • Oeufs en Cocotte (egg pudding)
  • French onion soup
  • Potatoes au gratin
  • French pot pies

Lots of other foods are best when made in ramekins, though, such as:

  • Mini cobblers
  • Muffins
  • Scrambled eggs
  • Stuffing
  • Chocolate lava cake
  • Pudding
  • Risotto
  • Baked vegetables and cheese
best ramekins

Do You Need Ramekins?

Yes. If you want to make any of the dishes mentioned above, ramekins make a huge difference. The non-rounded shape, high heat conductivity, and smaller size of the bowls make sure every part of the recipe cooks equally and has that rich creamy goodness that is the signature of ramekin recipes.

What to Look For When Buying a Ramekin

When perusing ramekin options, consider these factors:

Size

The size of ramekin you get depends on what you intend to make in it. The most versatile size of ramekin that’s called for in the most recipes is 6 ounces. Just for reference, 6 ounce ramekins generally have a diameter of 3.5 inches.

If you are able to get more than one size, I’d recommend getting a few small ones (around 3 ounces) for dips and sauces and a few large ones (about 12 ounces) for desserts. Any larger and you’re getting into soufflé dish territory.

So that you can store the ramekins without taking up too much space, I like to get ones with slightly tilted edges that can nest in each other for storage.

Material

There are three main materials used to make ramekins.

  • Porcelain/clay – This is my favorite option. Enameled porcelain or clay is good at withstanding high temperatures in the oven, and it has great heat distribution. It also cools down quickly once the heat is turned off, so it’s easy to take out of the oven and serve. Unfortunately, porcelain and clay ramekins tend to be the most expensive. They’re also not very durable.
  • Cast iron/metal – Metal ramekins have good heat distribution and heat even more quickly than porcelain or clay. They are also cheaper and more durable. However, they take longer to cool off after cooking is done. Because of that, it can be a hassle to take them out of the oven, and you have to wait for them to cool before serving.
  • Plastic – Since you obviously cannot put plastic in the oven, I don’t recommend these unless you like making cold dishes like Jell-O in ramekins. On the other hand, they’re extremely inexpensive, durable, and lightweight.

Durability

The durability of ramekins is mainly determined by their material, with metal being the most durable ramekin material that can withstand high heats. The coating of the ramekin also has a big effect on how well it will stand up to heat and to general wear and tear, though, so it’s worth looking at the specs on a model to see how durable it is.

6 Best Ramekins

Instead of looking through ramekin options yourself, you could just go with one of the hand-picked recommendations of the best ramekins in the table below. I’ve assigned each model a category to help you narrow down which one you should get based on your needs. Below the table, I’ve also included a few words about why each of these models deserves a spot in kitchens around the world.

CategoryNameSize
Editor’s ChoiceEmile Henry Modern Classics Ramekins7 oz.
Creme BruleeNo products found.8.5 oz.
CoveredNo products found.8 oz.
Mini CoquetteNo products found.8 oz.
Large CapacityNo products found.12 oz.
MiniNo products found.1 oz.

1. Editor’s Choice: Emile Henry Modern Classics Ramekins

by Emile Henry

Emile Henry Modern Classics Ramekins

These ramekins are very versatile at seven ounces, making excellent vessels for most ramekin recipes.

The high-quality clay used to make them is amazingly durable. It is good at resisting chips and scratches (I’ve had two of these sets for years and they still look like-new), and they have thermal resistance so you can move them straight from the oven to the freezer without worrying about them cracking. The clay can also withstand fairly high heats of up to 500 degrees Fahrenheit.

I really love the color of this model, too.

The clay is naturally burgundy-colored, which gives them a muted and earthy tone that you simply don’t find in ramekins that are artificially colored.

2. Creme Brûlée: Emile Henry French Ceramic Crème Brûlée Shallow Ramekin

by No products found.

No products found.

These 8.5 ounce ramekins are short and wide, which means they are perfect for making creme brûlée. After all, most people’s favorite part of creme brûlée is the slightly burnt hard surface, and these dishes give the contents a ton of surface area for that charred sugary goodness.

This model uses the same burgundy clay used in other Emile Henry ramekins, which gives it superior heat retention and the awesome ability to move from oven to freezer without having to cool first. It’s coated with a thick layer of ceramic, though, which gives it a minimalist flour white color. It looks fantastic when paired with the golden-brown hues of creme brûlée.

3. Covered: Hatrigo Porcelain Ramekins

by No products found.

No products found.

All of the eight-ounce ramekins in this set come with their own silicone cover, which makes it very convenient to close them up and stick them in the fridge or freezer for later when you’re done eating. That feature is especially useful given the fact that they’re larger than most ramekins, because that means you’ll have leftovers more often than not—especially if you prepare one of the famously rich recipes that are most commonly made in ramekins like French pot pie or French onion soup.

The porcelain used to make these ramekins is not quite as high-grade as in some competitors, so it’s not recommended for temperatures above 450 degrees Fahrenheit. This is more than enough for most ramekin recipes, though. Besides, what do you expect when the ramekins cost less than $4 per piece?

4. Mini Coquette: Staub Enameled Cast Iron Mini Round Coquette Set

by No products found.

No products found.

Coquettes are essentially more fully-featured ramekins. They have even better heat distribution properties and can withstand even higher heats. They also have specially designed lids that trap moisture, so you can use them on a stove.

At eight ounces, this mini coquette is a perfect size for preparing individual meals. It can withstand up to 900 degrees Fahrenheit in the oven, which means it can make specialty recipes that regular coquettes can’t. You can also put it over an open flame like a gas stove or a campfire and put the tight-fitting lid on to make recipes like stews and baked goods that ramekins can’t. The nickel-plated knob on the lid and the two handles on the sides of the dish make it easy to work with, too.

The model is available in six fun but attractive colors – my favorites are the dark blue and the burnt orange. And since Staub uses a top-of-the-line matte enamel, the mini coquette not only looks great but also seasons itself when in use, so you don’t have to worry as much about maintenance.

5. Large Capacity: Delling 12 oz Ramekins Set

by No products found.

No products found.

I often like to use larger ramekins when I make things like pot pies or puddings that don’t use heavy ingredients. That way, people can have as much as they want! These 12 ounce models are the perfect size. You might think that being bigger would hinder their heat distribution capabilities, but the recipes I make in them almost never come out unevenly cooked.

The contoured edges of the ramekins make them easy to grip and adds to their visual appeal, as does the selection of five vibrant colors like turquoise, red, and navy blue. The porcelain used can withstand up to 500 degrees Fahrenheit and is dishwasher-safe. The ramekins are stackable, which is a must with a set of this size.

6. Mini: Mini Ramekins

by No products found.

No products found.

Guests absolutely love when I prepare bite-sized desserts in these tiny ramekins and serve them up. It’s just such an adorable way to wow your company when you’re holding a dinner party! The one ounce size is also perfect for preparing sample-sized helpings of dips and condiments. The novelty of such tiny ramekins is always a huge hit, and since the entire set of six is only $10, it’s hard to say no.

Ramekin FAQ

Can you put a ramekin in the oven/grill/broiler?

Most metal, clay, and porcelain ramekins have a heat tolerance of 450-550 degrees and so can withstand ovens, broilers and grills on low temperatures. Make sure to check your model’s specific heat tolerance before exposing it to that kind of heat.

Some high-end ramekins and most coquettes can withstand considerably higher temperatures, which makes them ideal for cooking in ovens or grills at high settings.

Can you put ramekins in an Instant Pot or air fryer?

In most cases, yes. Like with an oven, though, air fryers and Instant Pots can get too hot for some ramekins and cause them to break or burn. Because of this, make sure to check your model’s temperature resistance before putting it in an air fryer or Instant Pot.

How do you store ramekins?

Lifehack for storing ramekins: cut the contoured top off a jumbo-size soda bottle and use it as a container for ramekins. It saves space in the cupboard and looks nice and neat.

Even with the soda bottle hack, though, I make sure to get ramekins that can stack. That means looking for models with slightly slanted edges that fit into each other.

How high should you fill soufflé ramekins?

Fill ramekins to about half an inch below the rim before baking them. The ingredients will more than likely expand a bit when exposed to high heat, and half an inch is just enough space for the contents of the ramekin to rise to the top of the dish without overflowing.

Can you use custard cups instead of ramekins?

For most dishes, the two are interchangeable. But for some extremely delicate recipes like soufflés or French onion soup, the superior heat distribution of a ramekin is necessary. The better heat distribution is due to two things:

1. Whereas custard cup are usually made from Pyrex or glass, ramekins are usually made from thicker materials like metal or porcelain that can absorb a lot more heat and spread it more evenly.
2. Custard cups usually have very angled sides, while ramekins’ sides are either completely vertical or just ever-so-slightly angled. The fact that ramekins are almost equally wide at every part aids with more even heating.

So in short, you can always use a ramekin in place of a custard cup but often can’t use a custard cup in place of a ramekin.

What Will You Make?

I’ve had few cooking experiences as satisfying as when I cook a French recipe in ramekins and it comes out perfectly. Ramekin food is just so rich, delicious, filling, and aesthetically pleasing.

It’s pretty much impossible to accomplish that perfection without good-quality ramekins, though, which is why I hope this post will help guide you to achieve some great results.

Last update on 2024-03-28 / Affiliate links / Images from Amazon Product Advertising API

« Previous Post

6 Cookbook Stands That Are Functional and Beautiful

Next Post »

7 Ways to Thicken Every Kind of Soup, Sauce, Stew, & Gravy

Leave a Comment