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Received well-packed with no damage. 4 oz fills to the line, perhaps 6.5 to 7 oz to the rim. I use these for Creme Brulee as I like this proportion of custard to caramel topping better than the shallow dishes. My scaled down recipe for this set of 4 ramekins:
Preheat oven to 300 degrees and put the kettle to boil about 4 cups water. Microwave 14 oz heavy cream in a 2 cup pyrex measuring cup for 2:40 minutes. Add 1 teaspoon vanilla essence. Place 4 large or 5 medium egg yolks (preferably at room temperature) in a glass or stainless steel bowl and whip with a pinch of salt and 1/4 cup granulated sugar until blended and sugar is dissolved. Trickle hot cream into the egg mixture very slowly at first, stirring to prevent egg from curdling. Pour in all the cream, stirring to combine. Wash and rinse the measuring cup, strain the custard mixture into it to remove any solids or milk skin. Pour into the ramekins -- this amount of mixture will fill the 4 to the ridge line. Place ramekins in a hot water bath (I use a 9" square cake pan with a silpat folded in the bottom to protect the ramekins from the heat of the metal - see my picture with three empty ramekins and one creme left for me to eat later -- yummy). Tip: place 3 ramekins in the pan, pour in the hot (not boiling) water to halfway up the ramekins, then put the 4th GENTLY into place -- don't burn your fingers! This will reduce splashing water into the egg mixture. Bake for 45 minutes to an internal temperature between 170 and 175 degrees (jello-like consistency). Cool to room temperature then chill in refrigerator at least 2 hours, overnight is better. Will keep nicely for 4 days if you can resist these goodies in the fridge!
To serve, add a teaspoon of granulated sugar to each ramekin, shake to spread evenly. Torch the sugar until it is bubbling and browning, sit for a couple minutes to cool then serve. Melted sugar will form a caramel crust which your guests will enjoy cracking to get the custardy goodness below!
I recommend the Iwatani Culinary Butane Torch https://www.amazon.com/gp/product/B01HVZR3DI/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 as this uses regular butane gas obtainable at hardware stores and your local W**M*** (about $3 per 8 oz can). The torch screws directly onto the butane can, and you need less than a minute per creme brulee, more like 30 seconds. A can of butane will last a long time! It's also safe - disconnect the torch when you're finished using it and keep it separate from the fuel. Easy to use (built-in trigger piezo ignition) and flame is controllable by two dials - one at the back for the amount of gas being fed to the torch, the other on the barrel to control the air/gas mixture. It will make you feel like a professional chef using this! Just don't point it at anybody, just at the food. Tip: for your first time, turn the gas feed to the OFF position when you attach to the butane canister, then open it a quarter turn and pull the trigger to ignite. You'll hear the gas hissing. And try this OUT-OF-DOORS where you can't burn the house down... just kidding.
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From the manufacturer
Norpro: Quality & Innovation Since 1973
Norpro is a well-established supplier of distinctive kitchenware located in the beautiful Pacific Northwest.
Norpro was founded in 1973 with a vision of designing, manufacturing and supplying high quality kitchenware backed by a commitment to exceed customer expectations.
We are consistently at the forefront of product innovation. Traveling worldwide to study trends enables us to create cutting edge products and introduce our customers to the latest technologies and industry innovations. Our products reflect the upmost in quality and are manufactured with superior materials and craftsmanship.
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Dessert never sounded sweeter! Prepare individual crème brulee, soufflés, custards, puddings, cookie cakes, ice cream sundaes, mini cheesecakes and cobblers. Let your imagination go wild! |
Sweet or savory? You decide! Create individual pot pies, meat loaves, macaroni & cheese, mini quiches, French onion soup or any baked side dish. The possibilities are endless! |
Bake, take and serve in the same dish. Glazed porcelain ramekins are dishwasher, oven, freezer and microwave safe. Classic and versatile, you will enjoy Norpro ramekins for years to come. |
Whether sweet or savory, ramekins are a must for every kitchen. Ideal for staging ingredients too! Great condiment holders for dips and spreads, salt & pepper, assorted nuts or chocolates. |
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Perfect for Creme Brulee! But holds 5 oz comfortably, NOT 8 oz
Reviewed in the United States on October 9, 2019
Received well-packed with no damage. 4 oz fills to the line, perhaps 6.5 to 7 oz to the rim. I use these for Creme Brulee as I like this proportion of custard to caramel topping better than the shallow dishes. My scaled down recipe for this set of 4 ramekins:Preheat oven to 300 degrees and put the kettle to boil about 4 cups water. Microwave 14 oz heavy cream in a 2 cup pyrex measuring cup for 2:40 minutes. Add 1 teaspoon vanilla essence. Place 4 large or 5 medium egg yolks (preferably at room temperature) in a glass or stainless steel bowl and whip with a pinch of salt and 1/4 cup granulated sugar until blended and sugar is dissolved. Trickle hot cream into the egg mixture very slowly at first, stirring to prevent egg from curdling. Pour in all the cream, stirring to combine. Wash and rinse the measuring cup, strain the custard mixture into it to remove any solids or milk skin. Pour into the ramekins -- this amount of mixture will fill the 4 to the ridge line. Place ramekins in a hot water bath (I use a 9" square cake pan with a silpat folded in the bottom to protect the ramekins from the heat of the metal - see my picture with three empty ramekins and one creme left for me to eat later -- yummy). Tip: place 3 ramekins in the pan, pour in the hot (not boiling) water to halfway up the ramekins, then put the 4th GENTLY into place -- don't burn your fingers! This will reduce splashing water into the egg mixture. Bake for 45 minutes to an internal temperature between 170 and 175 degrees (jello-like consistency). Cool to room temperature then chill in refrigerator at least 2 hours, overnight is better. Will keep nicely for 4 days if you can resist these goodies in the fridge!To serve, add a teaspoon of granulated sugar to each ramekin, shake to spread evenly. Torch the sugar until it is bubbling and browning, sit for a couple minutes to cool then serve. Melted sugar will form a caramel crust which your guests will enjoy cracking to get the custardy goodness below!I recommend the Iwatani Culinary Butane Torch https://www.amazon.com/gp/product/B01HVZR3DI/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 as this uses regular butane gas obtainable at hardware stores and your local W**M*** (about $3 per 8 oz can). The torch screws directly onto the butane can, and you need less than a minute per creme brulee, more like 30 seconds. A can of butane will last a long time! It's also safe - disconnect the torch when you're finished using it and keep it separate from the fuel. Easy to use (built-in trigger piezo ignition) and flame is controllable by two dials - one at the back for the amount of gas being fed to the torch, the other on the barrel to control the air/gas mixture. It will make you feel like a professional chef using this! Just don't point it at anybody, just at the food. Tip: for your first time, turn the gas feed to the OFF position when you attach to the butane canister, then open it a quarter turn and pull the trigger to ignite. You'll hear the gas hissing. And try this OUT-OF-DOORS where you can't burn the house down... just kidding.
Reviewed in the United States on October 9, 2019
Images in this review
Top reviews from the United States
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Reviewed in the United States 🇺🇸 on October 9, 2019
Preheat oven to 300 degrees and put the kettle to boil about 4 cups water. Microwave 14 oz heavy cream in a 2 cup pyrex measuring cup for 2:40 minutes. Add 1 teaspoon vanilla essence. Place 4 large or 5 medium egg yolks (preferably at room temperature) in a glass or stainless steel bowl and whip with a pinch of salt and 1/4 cup granulated sugar until blended and sugar is dissolved. Trickle hot cream into the egg mixture very slowly at first, stirring to prevent egg from curdling. Pour in all the cream, stirring to combine. Wash and rinse the measuring cup, strain the custard mixture into it to remove any solids or milk skin. Pour into the ramekins -- this amount of mixture will fill the 4 to the ridge line. Place ramekins in a hot water bath (I use a 9" square cake pan with a silpat folded in the bottom to protect the ramekins from the heat of the metal - see my picture with three empty ramekins and one creme left for me to eat later -- yummy). Tip: place 3 ramekins in the pan, pour in the hot (not boiling) water to halfway up the ramekins, then put the 4th GENTLY into place -- don't burn your fingers! This will reduce splashing water into the egg mixture. Bake for 45 minutes to an internal temperature between 170 and 175 degrees (jello-like consistency). Cool to room temperature then chill in refrigerator at least 2 hours, overnight is better. Will keep nicely for 4 days if you can resist these goodies in the fridge!
To serve, add a teaspoon of granulated sugar to each ramekin, shake to spread evenly. Torch the sugar until it is bubbling and browning, sit for a couple minutes to cool then serve. Melted sugar will form a caramel crust which your guests will enjoy cracking to get the custardy goodness below!
I recommend the Iwatani Culinary Butane Torch https://www.amazon.com/gp/product/B01HVZR3DI/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 as this uses regular butane gas obtainable at hardware stores and your local W**M*** (about $3 per 8 oz can). The torch screws directly onto the butane can, and you need less than a minute per creme brulee, more like 30 seconds. A can of butane will last a long time! It's also safe - disconnect the torch when you're finished using it and keep it separate from the fuel. Easy to use (built-in trigger piezo ignition) and flame is controllable by two dials - one at the back for the amount of gas being fed to the torch, the other on the barrel to control the air/gas mixture. It will make you feel like a professional chef using this! Just don't point it at anybody, just at the food. Tip: for your first time, turn the gas feed to the OFF position when you attach to the butane canister, then open it a quarter turn and pull the trigger to ignite. You'll hear the gas hissing. And try this OUT-OF-DOORS where you can't burn the house down... just kidding.
Perfect for Creme Brulee! But holds 5 oz comfortably, NOT 8 oz
Reviewed in the United States 🇺🇸 on October 9, 2019
Received well-packed with no damage. 4 oz fills to the line, perhaps 6.5 to 7 oz to the rim. I use these for Creme Brulee as I like this proportion of custard to caramel topping better than the shallow dishes. My scaled down recipe for this set of 4 ramekins:Reviewed in the United States 🇺🇸 on October 9, 2019
Preheat oven to 300 degrees and put the kettle to boil about 4 cups water. Microwave 14 oz heavy cream in a 2 cup pyrex measuring cup for 2:40 minutes. Add 1 teaspoon vanilla essence. Place 4 large or 5 medium egg yolks (preferably at room temperature) in a glass or stainless steel bowl and whip with a pinch of salt and 1/4 cup granulated sugar until blended and sugar is dissolved. Trickle hot cream into the egg mixture very slowly at first, stirring to prevent egg from curdling. Pour in all the cream, stirring to combine. Wash and rinse the measuring cup, strain the custard mixture into it to remove any solids or milk skin. Pour into the ramekins -- this amount of mixture will fill the 4 to the ridge line. Place ramekins in a hot water bath (I use a 9" square cake pan with a silpat folded in the bottom to protect the ramekins from the heat of the metal - see my picture with three empty ramekins and one creme left for me to eat later -- yummy). Tip: place 3 ramekins in the pan, pour in the hot (not boiling) water to halfway up the ramekins, then put the 4th GENTLY into place -- don't burn your fingers! This will reduce splashing water into the egg mixture. Bake for 45 minutes to an internal temperature between 170 and 175 degrees (jello-like consistency). Cool to room temperature then chill in refrigerator at least 2 hours, overnight is better. Will keep nicely for 4 days if you can resist these goodies in the fridge!
To serve, add a teaspoon of granulated sugar to each ramekin, shake to spread evenly. Torch the sugar until it is bubbling and browning, sit for a couple minutes to cool then serve. Melted sugar will form a caramel crust which your guests will enjoy cracking to get the custardy goodness below!
I recommend the Iwatani Culinary Butane Torch https://www.amazon.com/gp/product/B01HVZR3DI/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 as this uses regular butane gas obtainable at hardware stores and your local W**M*** (about $3 per 8 oz can). The torch screws directly onto the butane can, and you need less than a minute per creme brulee, more like 30 seconds. A can of butane will last a long time! It's also safe - disconnect the torch when you're finished using it and keep it separate from the fuel. Easy to use (built-in trigger piezo ignition) and flame is controllable by two dials - one at the back for the amount of gas being fed to the torch, the other on the barrel to control the air/gas mixture. It will make you feel like a professional chef using this! Just don't point it at anybody, just at the food. Tip: for your first time, turn the gas feed to the OFF position when you attach to the butane canister, then open it a quarter turn and pull the trigger to ignite. You'll hear the gas hissing. And try this OUT-OF-DOORS where you can't burn the house down... just kidding.
Images in this review
Reviewed in the United States 🇺🇸 on November 29, 2022
Reviewed in the United States 🇺🇸 on October 3, 2017
When I received this set, I conducted a quick volume test to ensure they were indeed eight ounces. Filling the ramekin up to the inside indented ring is six ounces (3/4 cup), while filling the ramekin up to the very brim before it overflows is exactly eight ounces (1 cup).
In use, these ramekins are very versatile and I cross-utilize them at home as well as for my private chef business. Be it as a finger bowl with light condiments, sauces, and garnishes for a buffet, or as soufflé baking dish for dessert, this set serves well as a multi-purpose kitchen helper. When I bake creme brûlée and soufflé in them, the white is especially gorgeous for plated presentations. As can be seen in my three attached photos, I also use them as holders for my mise en place, when I have to do a cooking demonstration or tableside plating.
In the three months I’ve had them, they have not cracked or chipped. I prefer doing dishes by hand so that likely helps in preventing premature damage. Also, they have not stained, even after I’ve baked a tomato based mini-casserole in them several times. For general home use, I recommend these as mini snack bowls for diced fruit, nuts, and snack mixes. Needless to say, I highly recommend them and I’m hoping they last as long as my previous CorningWare set.
Perfect for Soufflés, Mise en Place, and Snacks
Reviewed in the United States 🇺🇸 on October 3, 2017
I’ve been using these porcelain ramekins for three months and they are excellent. I bought this Norpro set to add to a previously bought ramekin set by CorningWare that I’ve had for over nine years, but have since been discontinued.Reviewed in the United States 🇺🇸 on October 3, 2017
When I received this set, I conducted a quick volume test to ensure they were indeed eight ounces. Filling the ramekin up to the inside indented ring is six ounces (3/4 cup), while filling the ramekin up to the very brim before it overflows is exactly eight ounces (1 cup).
In use, these ramekins are very versatile and I cross-utilize them at home as well as for my private chef business. Be it as a finger bowl with light condiments, sauces, and garnishes for a buffet, or as soufflé baking dish for dessert, this set serves well as a multi-purpose kitchen helper. When I bake creme brûlée and soufflé in them, the white is especially gorgeous for plated presentations. As can be seen in my three attached photos, I also use them as holders for my mise en place, when I have to do a cooking demonstration or tableside plating.
In the three months I’ve had them, they have not cracked or chipped. I prefer doing dishes by hand so that likely helps in preventing premature damage. Also, they have not stained, even after I’ve baked a tomato based mini-casserole in them several times. For general home use, I recommend these as mini snack bowls for diced fruit, nuts, and snack mixes. Needless to say, I highly recommend them and I’m hoping they last as long as my previous CorningWare set.
Images in this review
