If you’re planning for a smaller Thanksgiving celebration, these individual crumbles are a great alternative to full-sized Thanksgiving pie recipes. 3 Success Tips for Baking Mini Apple Crumbles Flavor:Have you ever tried this apple crumble pie before? We’re essentially making the same thing only skipping the pie crust. Warm cinnamon apples and buttery brown sugar crumble come together in every single bite. And while the crumbles bake, you can make a batch of salted caramel for garnish. Homemade whipped cream is also fantastic on top! Traditionally a circular bowl with sides perpendicular to the bottom and with exterior fluting, ramekins can also be found in novelty shapes like flowers, hearts, and stars. Bake On a Baking Sheet: A baking sheet makes it easy to transfer the ramekins to and from the oven. It also catches any crumbles that may topple over.

Dip your french fries in ketchup? You probably used a souffle cup. Get your salad dressing on the side? It probably came in a plastic souffle cup (with a plastic lid). Make Ahead Instructions: The best way to prepare these apple crumbles ahead of time is to prepare them through step 3. Cover and refrigerate unbaked crumbles for up to 1 day. Bring to room temperature, then continue with step 4. You can also bake 1-2 days in advance, store covered in the refrigerator, then reheat (covered) in a 300°F (149°C) oven for 15 minutes before serving. Baked & cooled crumbles freeze well up to 3 months. Thaw overnight in the refrigerator and reheat as desired. The heat transfer in the oven fared much better. We tested the ramekins by baking soufflés, crème brûlée and apple crumble. The soufflés were evenly cooked, the crème brûlée was set just right, the apples were cooked well, and the topping was crisp. We noticed that, because of the shorter height of the ramekins, we had trouble gripping them with mittens on, especially when baking soufflés. To get around that, we used a flat metal spatula to lift them off after baking. Afterward, cleaning them was easy and they stayed sturdy throughout testing. We also liked how versatile these ramekins are. We took them straight from the freezer to the oven and they held out well. The heat distribution is even, and everything we baked in these turned out the way it was supposed to. We tested their higher temperature range of 500 degrees and successfully broiled portions of vegetable and cheese casseroles. One downside here, however, was that the flatness and straight edges made them hard to grab from a bain-marie, so we used a strong metal flat spatula to lift them up.

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A ramekin ( / ˈ r æ m ɪ k ɪ n/, / ˈ r æ m k ɪ n/; also spelled ramequin) is a small dish used for culinary purposes. The term is derived from the French ramequin, a cheese- or meat-based bowl baked in a small mould. The French term is in turn derived from early modern Dutch rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why. [1] Usage [ edit ] Prepare the apple layer: First, brush the 1 Tablespoon of melted butter into ramekins to grease them. In a large bowl, stir the apples, brown sugar, cinnamon, and nutmeg together. Divide apples between ramekins. Don’t Over-Mix the Crumble Topping: If you over-mix the butter into the dry ingredients, the crumble topping won’t be crumbly anymore—it will be paste. Ramekins are usually designed to resist high temperatures, as they are frequently used in ovens or, in the case of crème brûlée, exposed to the flame of a cooking torch.

These are dishwasher safe and come with a 10-year warranty. As we tested, we didn’t notice any changes in the gloss, and the set stayed chip-free and scratch-free.

Time:Set aside about 20 minutes to prep and assemble the crumbles, plus another 35 minutes for baking. Serve and enjoy right from the oven! Ease:This is a beginner baking recipe because there’s nothing complicated involved. If you have little baking assistants by your side, they love to help put the apples in the dishes and sprinkle on the crumble topping. The ramekins are smooth, and while we thought we might have trouble lifting them out of steaming water, the fluted edge helped us get them out safely. They were easy to load in the dishwasher and did not chip or lose their shine throughout testing. Regardless of whether the true story is that the monkey dish was created by a chef at a French restaurant in New York City, or that it was invented by a man named George from Kansas, the monkey dish has remained a fixture on restaurant tables for decades. A monkey dish is typically used for things like jelly or cut fruit salad, but it's different from a true ramekin in several ways. Monkey dish is not normally used for cooking or food prep. Monkey dishes are flat, wide dishes with shallow sides. They're often used for serving rice. Whereas a ramekin has higher sides and is usually used to both cook and eat its single portion foods. Souffle Cups Over the past 50 years, the definition of the ramekin dish has evolved in the restaurant industry. A traditional ramekin is a shallow, straight-sided ceramic dish used for baking and cooking. It is typically a one-serving dish that goes from preparation to baking to service.This is usually used in a dish called crème bruleé, which is one of the most common desserts to be prepared in a classic ramekin. But you may also see them used for molten chocolate cakes (small souffles), ice cream, egg dishes, and more. What is a Ramekin?

If your ramekins are oven-safe, they can go in the Instant Pot or air fryer. Just make sure to compare the temperature threshold on the product you’re using with the temperature required for your recipe. Ramekin might come from a Dutch word for "toast" ". Yeah, sure, please tell me the Dutch word for toast since I am Dutch but there is no word like ramekin in Dutch

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A typical circular glazed ceramic dish has a fluted texture and exterior. It comes from the French and means the tiniest version made in the same style as the soufflé dish. These individual baking dishes may be small, but they're made to withstand the heat. They're usually used for baking custards, cheese soufflés, and even individual servings of mac and cheese. They're often mentioned in cookbooks, and in a variety of dishes. The modern straight lines, square shape, and relatively smaller size of the Dowan square ramekins made these very handy for food prep and serving individual portions of dips, desserts, and nibbles. But we particularly liked using these for making crème brûlée, as the wider dimension and shorter height allowed for an amazing caramelized sugar to custard ratio. The delicious Crème bruleés you have encountered are most likely made in ramekins. The torch used to burn those cremes gives off a lot of heat, and the ramekins won't break even under direct flames. You can prepare these dishes without using a set of ramekin dishes but the end results aren't very pretty. It would be nowhere near as appetizing as a nicely prepared, individually-sized dish. If you like to entertain, then you might want to get a set. An individual Ramekins typically hold about four ounces, so they're perfect for portion controlling everything from custard to pudding. What is a Ramekin Used for?

A ramekin is a specific type of dinnerware, but the term has evolved to include a wide variety of similar items. They are also known as sauce cups, cheese pipkins, oyster cups, monkey dishes, or souffle cups. They all have similar purposes. However, they too vary from the traditional ramekins in that you cannot bake or cook with them. They're also smaller than the other types of things we call ramekins. Need Dinnerware for your Food Business? This set of two ramekins will make a special addition to your cookware collection. Made in France from high-fired Burgundian clay, the manufacturing process yields a ramekin that’s remarkably resilient, even against sharp changes in temperature. The high-gloss glaze is ultra-tough, resisting chips, scratches, and stains, so even though these ramekins are on the pricey side, they’re great for everyday use.

What is a Ramekin?

Disposable soufflé cups are one of the most commonly used disposable items in the restaurant industry. They are very flexible, and it’s difficult to imagine doing a takeaway business without them in some way or another. How big are ramekins? If you don't have any what could be substituted? I have a recipe for individual cakes. Could they be made in lined muffin (cup cake) pans? How big or small would they have to be?