Ramekins are an ideal way to serve individual desserts. Plus, their individual sizes allow you to customize recipes according to individual preferences.
They can be constructed from a range of materials, such as glass, porcelain or ceramic. Generally speaking, glass ones feature thinner sides and cook food faster than their ceramic counterparts do.
Easy Baked Oats
For an effortless breakfast that can be prepared the night before, try these blended baked oats in ramekins. Mixing all of the ingredients together takes only minutes and then bake them in the oven to create a warm, delicious breakfast that’s ideal for either one person or a group.
These oats have a delightful texture, similar to small cakes or muffins. Topping them off with fresh fruit and some honey makes for an irresistible combination. Enjoy them alongside yogurt, toast, or your morning cup of coffee for something truly special.
These oats are made with rolled or old-fashioned oats, which soften quickly in the oven. Steel cut oats may also be used but they tend to be harder and won’t soften as quickly in the oven.
To make baked oats, start by blending together oats with milk, egg, banana and baking powder in a blender. It is important to use a high-speed blender for this step so the mixture is completely smooth.
Once all ingredients have been blended together, divide them evenly between two oven-safe ramekins (or several, if cooking for one). Spray each ramekin with nonstick cooking spray before placing them in a preheated 350 degree F oven until baked through and set in the middle.
Once baked, you can serve the oats immediately or store them in an airtight container in the refrigerator for up to five days. Alternatively, you could freeze them for longer storage.
For additional flavor options, you can add raisins, chocolate chips, a drizzle of honey or melted peanut butter – the possibilities are endless! Just remember to keep baking time minimal so your oats don’t become dry.
For a healthier alternative, you can substitute flax eggs for the egg. This will make the baked oats less dense and heavy but they won’t be as cake-like. Additionally, you could use unsweetened almond or coconut milk in place of regular milk if desired.
Classic Creme Brulee
Creme brulee is a classic French dessert made with custard base and covered in caramelized sugar for an irresistibly delicious flavor. Not only is it easy to make, but you can serve it as an indulgent treat on romantic nights in.
This recipe calls for heavy cream, egg yolks and a touch of sugar to create a velvety custard base. Additionally, vanilla adds depth of flavor and complexity to the custard.
Once the custard has been mixed, it’s time to bake it. For optimal results, use a water bath in the oven – this helps prevent curdling of the custard while also helping it bake more evenly.
When baking creme brulee, it’s essential to monitor the temperature of the custard. Bake until set but still jiggles slightly in the center – approximately 40 minutes with a regular oven; longer in convection ovens.
For the ideal texture in your creme brulee, it is essential to temper your egg yolks before adding them to the custard. To do this, whisk a small amount of hot cream into the eggs until they are tempered. Once that is complete, return them back into the remaining cream and stir until smooth.
When making a large batch of creme brulee, it’s wise to divide the custard between six ramekins or mason jars and place them in an 8×13 pan. This will help ensure even baking while also providing better heating in the water bath.
After baking, the creme brulee is done when its internal temperature reaches 165F. To test for doneness, insert a knife into the center of each custard and see if it comes out clean.
Once the custard has cooled, you can add a layer of sugar to each creme brulee. This helps form a thin crust of sugar which you can then brown using a torch for an irresistibly crisp and caramelized top. Your dish is sure to be the hit of any dinner party!
Banana Bread Pudding
Banana Bread Pudding is an ideal way to use up leftover bananas. It’s sweet and creamy with a soft gooey center and crispy crust on top, making this dish the perfect dessert or brunch treat – especially when served warm with vanilla sauce drizzle.
This classic recipe for an effortless dessert requires ingredients you probably already have in your pantry: cubed bread, bananas and a custard made with eggs, sugar, milk, butter, vanilla and spices. It’s sure to please both families and guests alike!
This pudding’s unique texture is due to the use of stale bread, which absorbs liquid and creates a tender and rich texture. You can use any type of bread you like – sourdough, French bread or challah will work fine – just be sure that it’s dry and hard before use to avoid sogginess.
Once soaked, the bread is mixed with milk, melted butter, eggs and sugar before being poured over sliced bananas before baking in the oven. As they soak up all of the custard mixture as well, you end up with an irresistibly tasty dessert that takes minimal effort to prepare!
You can customize this pudding’s flavor with various toppings, such as toasted walnuts or chocolate chips. For an extra decadent touch, drizzle caramel sauce or melted Nutella on top!
The pudding is best served warm, but can also be enjoyed straight from the refrigerator. However, it should be enjoyed within 48 hours of baking as it becomes denser and less moist after that time.
To prepare this recipe, you’ll need a deep enough ramekin or baking dish that can accommodate the mixture and has a lip around the bottom to prevent spillover while baking. Furthermore, make sure the pan is thoroughly greased and sprayed with nonstick cooking spray in order to prevent sticking.
Once the pudding is done, remove it from the oven and allow to cool for around 15 minutes before serving. Doing this helps the pudding solidify more, making it easier to cut and serve.
Chocolate Pot de Creme
Chocolate Pot de Creme is a classic French dessert that’s simple to make in individual ramekins. Its velvety taste makes it the perfect indulgence for yourself or your dinner guests; serve it as an indulgence at your leisure!
This recipe calls for heavy cream and milk, but you can easily make it dairy-free by substituting coconut milk. Additionally, you’ll need some egg yolks to help the pudding set properly. This dessert is one of the simplest yet most decadent to make – perfect for any chocolate enthusiast!
For this recipe, you’ll need 6 ramekins or small pots (like individual coffee mugs), as well as an oven-safe dish. You can use either a 9-by-13-inch baking pan or larger to hold the ramekins; just remember to place a dish towel underneath so they stay put while baking!
For an elegant presentation, bake the ramekins in a water bath in the oven for more tender results. However, this requires more time than baking them individually in one large dish and you’ll need to let them cool in the bath for several minutes before refrigerating them to chill.
When making a water bath, be sure to fill the water up until it reaches halfway up the sides of your ramekins. Otherwise, they’ll overcook and become tough, leading to less-than-delicious custard.
To avoid graininess in the pot de creme, it’s essential to whisk constantly while cooking the custard. Doing this prevents your eggs from cooking too quickly and turning grainy – wasting all your ingredients! You can whisk with either a wire whisk or by hand; either way will work.
Once the eggs are cooked, add milk and cream as well as chocolate. Continue stirring until all components have melted and the mixture is thoroughly smooth.
You can use any dark chocolate you like, but bittersweet or semi-sweet varieties work best here. For optimal flavor and quality, use at least 70% cocoa.
