Ramekins are cute, and these little dishes from Emile Henry (4 for $23.95 at cooking.com) are no exception.
But we have to admit it's not often that we break out the torch and make creme brulee in individual cups. To be honest, we don't even own a torch.
Not to worry. We've found 10 (torchless) uses that will show off our ramekins in style. Look below the jump to see them...
• Fill with water and add a single large bloom for a mini-centerpiece.
• Fill with kosher salt and keep on the table when you need a pinch.
• Fill with colorful candies (2 with Lemonheads, 2 with Red Hots).
• Keep on your office desk for paperclips.
• Tie a ribbon around it and use as a gift basket for small items.
• Stash tea bags (especially those round ones from The Republic of Tea).
• Keep on the dresser for rings, earrings, and bobby pins.
• Use a glass ramekin to hold tea lights.
• Use in the bathroom to hold guest soaps or bath beads.
• Use as a catch-all for odds and ends like loose change, keys or buttons.
© 2009 Apartment Therapy
I use ramekins all the time, especially when I want to control portions. I use them for a small snack-size serving of ice-cream, yogurt, cereal, applesauce, or crackers. Anytime I don't want to go overboard on a snack, I just put it in a ramekin. Come to think of it, I don't think I've ever used them for creme brulee.
view SassySally's profile
I pre-scramble my eggs in them.
view Lady J's profile
The set I have came with plastic lids, so they're perfect for storing leftover sauces or other food in the fridge.
view Joanna's profile
i put ketchup, mustard, soy sauce - anything i want to dip stuff in - in them!
view elizabeth in AL's profile
Creme Brulee, never; cheese souffle, as often as possible (the only reason I even own ramekins). They come out for every dinner party, even though I'm nowhere near brave enough to souffle in public - they're perfect for the hummus, asian condiments, etc. I also do Sally's portion control thing all the time.
view Mella DP's profile
I sit my pepper grinder in one to avoid having errant grindings spill all over the shelf.
view Fio's profile
Canned artichoke hearts loads of parmesan cheese mayonnaise ramekin oven at 350 for 20 minutes = awesome.
view stonelake's profile
What a run-on recipe. There were plus signs in there but your blog ate them. I hope they were yummy.
view stonelake's profile
Clever idea, Sally!
I have 10 ramekins (overkill, I know but they were on sale and I needed heaps) for perfect portions of my FAVOURITE dessert: chocolate esporesso lava cakes (http://www.epicurious.com/recipes/recipe_views/views/106232). I made them for a large dinner party and they were a huge hit!
Ramekins are also a handy and attractive way of serving butter. Just melt the butter a bit and squish it to mold to the ramekin.
view stoat's profile
You don't need a torch for creme brulee. You caramelize the sugar under the broiler.
view Anne in Chicago's profile
dip, dip, dip -
salsa with a bowl of corn chips
ranch dressing with a bag of baby carrots
my favorite dip with an artichoke
homemade onion dip with chips
It's the perfect little bowl to keep the calories/serving size down.
view anne's profile
Oh, and at a party it's great for lemon and lime wedges.
view anne's profile
makeshift shotglasses... not the classiest use for them, but hey, it works.
view findblancomeow's profile
Pet dishes! They're the perfect size for my cat, AND they're cheaper and so much classier than the ones at Petsmart with fish printed all over them.
view somethingelse's profile