What Can I Use Instead Of Ramekins For Lava Cake?

If you don’t have ramekins, you can use a muffin pan. Grease 6 muffin pan cups and dust with cocoa powder to prevent the lava cakes from sticking. Since your lava cakes will be slightly smaller, you’ll get 6 lava cakes instead of 4.

What can you use instead of ramekins?

What is the best ramekin substitute? Mugs and teacups, baking dishes and muffin tins, small bowls, custard cups and glass jars are all good ramekin substitutes. Just be sure any substitute is oven-safe, or plan to cook and serve in separate dishes.

What can I use instead of ramekins for flan?

Substitute For Ramekins

  • You can use a 6 ounce, square, round, or heart shape quiche/flan dish.
  • OR – You can place all the ingredients in one large dish such as a shallow casserole or other baking dish.
  • What can I use in place of custard cups?

    It also means that although you can use a ramekin as a custard cup, you don’t want to use a custard cup to bake a souffle. Just about anything can be baked in a ramekin. All sorts of desserts, including individual cakes. Crème Brulee is one of the desserts most often baked in a ramekin.

    Are mugs oven safe?

    Are mugs oven safe? Yes, stoneware mugs and some porcelain, metallic, and glass mugs that are labeled as oven-safe can go in the oven. However, they can still crack or shatter when subjected to sudden temperature changes. Plastic and paper mugs should not go in the oven.

    Do I need a ramekin?

    Though they might not seem like essential kitchen equipment, ramekins—small round baking dishes—are surprisingly versatile. They’re perfect for individually portioned soups, desserts, pies, and soufflés; for serving nuts, dips, and small snacks; and even as a stand-in for a mini prep bowl or a salt cellar.

    Can I use mason jars as ramekins?

    Like ceramic ramekins, glass jars can withstand the low oven heat needed to cook custards and brown the crust on a pot pie. Wide-mouth half-pint canning jars would probably work best for these purposes. They’re easy to fill and make just the right serving size for one person.

    Do you cover flan while baking?

    Covering the flan with foil will also help with cooking. Put your dish on the center rack and let bake for 30-40 minutes, and then check every 10 minutes until the flan has a gentle jello-like movement in the center and the sides are set. When you remove the custard from the oven they will become firmer as they cool.

    Are Pyrex custard cups oven safe?

    These 10-ounce glass custard cups are ideal for making and serving individual baked or frozen desserts like crème caramel or ice cream. The oven-safe glass transfers heat steadily and efficiently, so food cooks evenly in any oven.

    Can you bake in glass ramekins?

    Yes, GU Ramekins are oven safe. Some GU puddings are actually made to be heated in the oven before eating (although not the cheesecakes we’re so fond of!) so it’s fine to use these glass ramekins in the oven at home for cooking your own dishes.

    What are ramekin cups?

    The traditional definition of a ramekin is a small, straight-sided ceramic or glass cup or dish used for baking and serving. it is typically a single serving dish meant to go from preparation to baking to serving. But you might also see these used for molten lava cakes, small souffles, ice cream, egg dishes and more.

    Can glass jars go in the oven?

    The glass used for Ball and Kerr canning jars is not tempered for oven use and is not meant to be used in baking projects. The jars are safe to use for home canning recipes, cold or room temperature food storage, crafting, and cold beverages.

    Can I put a ceramic mug in the microwave?

    Materials like plastic, glass or ceramics are usually safe to use in the microwave because they don’t contain water and the electrons aren’t free to move around.

    Can stoneware go in the oven?

    Versatility: Stoneware is dishwasher-safe, microwave-safe, and oven-safe. It can go from the freezer to the oven. Some styles can even go under the broiler. And unlike glass, there’s no need to adjust your baking temps.

    How to Make Chocolate Lava Cakes

    • It is possible that this content contains affiliate links.
    • Please take the time to read my disclosure policy.
    • Using only six easy ingredients, you can make chocolate lava cakes with a beautifully rich molten chocolate filling in the middle.
    1. This surprisingly simple dessert, which takes only 25 minutes to prepare, never fails to wow.
    2. If you don’t have ramekins on hand, you may substitute a muffin pan according to our instructions.
    3. Today, we’re going to make some plain old chocolate lava cakes.
    4. We’ve gotten many requests for a plain chocolate version of our peanut butter chocolate lava cakes, even though the peanut butter chocolate lava cakes are absolutely fantastic!
    5. As a result, we decided to create them.
    6. After all, it is a chocolate molten lava cake with chocolate ganache.

    Molten cakes are usually a hit with the crowds, and they taste even better when they’re created from scratch at home.You’ll like the fact that lava cakes, like chocolate cupcakes, are single-serving desserts.If you want a gluten-free version, consider preparing a flourless chocolate cake that is thick and fudge-like in texture.

    Tell Me About These Chocolate Lava Cakes

    • The flavor of this lava cake is unmistakable: chocolate is at the forefront of the composition. This decadent dessert is even richer and chocolatier than our readers’ favorite chocolate cake.
    • Moisture and gooey-gooey molten core combine to make a moist chocolate cake that is rich and decadent. Take care not to overbake them
    • else, they will become tough.
    • Ease: The trick to baking chocolate lava cakes is in the preparation. There is no such thing as a secret. There are no difficult processes or equipment required for these lava cakes. The preparation is so basic, in fact, that you’ll be pleasantly pleased at how quick and easy it is.
    • Time: The nicest part about this dish is that it comes together in record time: Make a fast cake batter and bake it in ramekins or a muffin pan to serve as an appetizer. Next, garnish with your chosen toppings and serve immediately.

    In Short:

    • The center is ultra-molten in appearance
    • no mixer is necessary.
    • There are only six ingredients.
    • There is no need to wait for the oven to bake
    • there is no cooling period.

    Overview: How to Make Chocolate Lava Cakes

    Before we get started, let’s take a fast walk through the recipe to make sure you understand each step. The complete printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.

    1. Prepare four 6-ounce ramekins in advance. Before filling with batter, spray each ramekin with nonstick spray and sprinkle with cocoa powder to prevent sticking. As a result of this preparation, the cooked lava cake will easily and smoothly release from the ramekin onto the serving dish.
    2. Make the chocolate cake batter according to package directions.
    3. Pour the batter into each ramekin in an equal layer
    4. bake for 15 minutes.
    5. However, even if the surface of the little cakes are cooked to perfection, their centers remain slightly runny due to excessive oven temperatures. The tops may appear to be a little flimsy.
    6. Invert the ramekins to make them smaller.
    7. Carefully invert the newly made lava cakes onto serving dishes
    8. sprinkle with desired toppings and serve while still warm.

    If you find that 4 or 6 lava cakes are simply too many to keep around, consider this 2-serving recipe for chocolate fudge cakes as a substitute.

    Ramekins Versus a Muffin Pan

    • We really recommend making these lava cakes in 6-ounce ramekins since they’re the right size for these single-serving sweets and they’re easy to transport.
    • Furthermore, the identical ramekins may be used for a variety of desserts, including chocolate fudge cakes for 2, chocolate soufflé, peanut butter chocolate lava cakes, and lemon pudding cakes.
    • If you don’t have ramekins on hand, a muffin tin will suffice.
    1. Grease six muffin tin cups and sprinkle with cocoa powder to prevent the lava cakes from sticking together during baking.
    2. Due to the fact that your lava cakes will be somewhat smaller, you will receive 6 lava cakes rather than 4.
    3. Preheat the oven to 425°F (218°C) and bake for 8-10 minutes.
    4. Remove the cakes from the pan with a spoon and arrange them on plates so that they are upside down.

    Optional Toppings for Chocolate Lava Cakes

    • The real fun occurs when the hot lava cakes are inverted onto serving platters. There are so many different toppings that go perfectly with these chocolate lava cakes. A few of our favorites are as follows: chocolate ganache, red wine chocolate ganache, salted caramel sauce, whipped cream (made from our flourless chocolate cake recipe), sprinkles, and fresh berries are some of the ingredients you’ll find in this dessert.



    • Find out how to make incredibly decadent homemade chocolate lava cakes in this video tutorial! 5 cups (115g
    • 1 stick) unsalted butter
    • 1/4 cup (31g) all-purpose flour (spooned and leveled)
    • 1/2 cup (60g) confectioners’ sugar
    • 1/8 teaspoon salt
    • 6 ounces (170g) high quality semi-sweet chocolate* 6 ounces (170g) high quality semi-sweet chocolate* 2 large eggs
    • 2 large egg yolks *
    • Optional toppings include ice cream, raspberries, and/or chocolate syrup, which are all optional.
    1. Nonstick cooking spray should be sprayed into four 6-ounce ramekins before dusting with cocoa powder. This guarantees that the cakes will come out of the ramekins without a hitch when they are flipped onto a platter in step 7. Alternatively, coat half of a 12-count muffin tray with cooking spray and sprinkle with cocoa powder. If you bake the cakes in a muffin pan, you will get 6 cakes from the recipe.
    2. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
    3. Chop the chocolate into small pieces. Place the butter in a medium heat-proof dish, then sprinkle the chopped chocolate on top of the butter. Place the bowl in the microwave and microwave on high for 10 second intervals, stirring after each, until fully smooth. Set aside a small bowl and whisk together the flour, confectioners’ sugar, and salt in a separate small bowl. In a separate small dish, whisk the eggs and egg yolks together until well blended till well combined. Pour the flour mixture and the eggs into the dish with the chocolate and stir well. Slowly mix everything together with a rubber spatula or a wooden spoon to combine the flavors. If there are any lumps in the mixture, gently whisk them out with your whisk. The batter will have a small thickness to it.
    4. Distribute the chocolate batter equally into each ramekin or muffin cup that has been prepared
    5. place ramekins on a baking sheet and bake for 12-14 minutes, or until the sides are solid and hard but the tops are still somewhat soft.
    6. If you bake the cakes in a muffin pan, they will only take 8-10 minutes to bake
    7. allow them to cool for 1 minute before covering each with an inverted plate and turning them over. Make sure to use oven mitts since those ramekins are really hot! The cakes should be able to easily be removed from the ramekin. To remove the cakes from the muffin tin, use a spoon to carefully lift them out of the pan and lay them upside down on serving plates. To assemble the cakes, arrange the toppings on top of each cake. Serve as soon as possible


    1. Preparing Ahead and Freezing Procedure: You can prepare the batter to Step 4 of the recipe. Refrigerate for up to 2 days after covering securely with plastic wrap. Allow for the mixture to reach room temperature before proceeding to step 5. The cooked lava cakes can be stored in the freezer for up to 3 months. Allow them to cool fully before putting them in the freezer. Reheat in the microwave until warm
    2. Special Instruments: Muffin pan, ramekins, and Baker’s Chocolate
    3. Glass mixing bowls
    4. Rainbow whisk
    5. Baker’s Chocolate
    6. Chocolate: Use only high-quality chocolate, not chocolate chips, while making this recipe. With chocolate chips, there won’t be any ″lava″ to speak of! Baker’s, Ghirardelli, Nestle, and Lindt are examples of high-quality chocolate baking bars that may be found in the baking department of most grocery stores. Because they’re normally available in 4-ounce bars, you’ll need a total of 1 and 1/2 bars for this recipe.
    7. Eggs: For this recipe, you’ll need two whole eggs as well as two egg yolks for the addition. The 2 extra egg whites may be used in an omelet or any of my other recipes that call for egg whites. When cooked for 10-14 minutes at this high temperature in an oven, the eggs should reach 160°F, which is deemed safe to consume. It is possible to take your temperature if you are worried
    8. however, this is not recommended.

    Keywords: chocolate lava cake, lava cake with chocolate ganache Subscribe Making a Cake is a Piece of Cake Are you a first-time visitor to our website? Getting started with this email series is a terrific idea. I’ll take you through a handful of my most popular recipes and explain why they’re so effective in the process.

    The Best Ramekin Substitutes

    • *Some of the links in this post may be affiliate links.
    • For further information, please view my disclaimer.
    • No, you are not the only one who does not have any ramekins (or does not even know what they are).
    1. A few decades ago, ramekins were more widely used in the kitchen, and they are still used in some kitchens today.
    2. Cooking and serving items like French onion soup, crème brulée, custard, soufflé, and other desserts are done in small baking pans such as these.
    3. Is there anything you can do if you’re trying to make a dish that asks for the use of a ramekin but you don’t have any on hand?
    4. What would be the greatest ramekin alternative to use?
    5. Ramekins can be replaced with a variety of items such as mugs and teacups, baking dishes and muffin pans, tiny bowls, custard cups, and glass jars.
    6. Just make sure that whatever substitution you choose is oven-safe, or prepare the meal and serve it in two separate servings.

    If you don’t happen to have any ramekins on hand, there are a variety of alternatives you may use instead.The substitution you use may vary depending on what you are making, but most of the substitutes can be found in your pantry or refrigerator already!In order to assist you in preparing the greatest meals and desserts that ask for a ramekin without having to hurry out and purchase a set, we’ve included a breakdown below of the best ramekin alternatives, how to use them, and which is best for which recipes you may try!

    What Is A Ramekin?

    • It’s important to understand exactly what you’re substituting before you find the finest alternative for that item.
    • Understanding what a ramekin is will assist you in selecting the most appropriate alternative!
    • A ramekin is a tiny bowl that is used for both cooking and serving food.
    1. It gets its name from the French word ramequin, which refers to a molded dish that was used to serve meat baked meals or cheese dishes.
    2. Ramekins are currently used all over the world to produce single-serving amounts of baked goods, both at home and in establishments like restaurants and bakeries.
    3. Many recipes, including vanilla custard, crème brulée, and French onion soup, are made in ramekins and are quite popular among home cooks.
    4. If you only want a tiny amount of a meal, you can create it in a ramekin next to it.
    5. You may have heard ramekins referred to as soufflé dishes; however, the two terms are interchangeable, which only goes to show how popular it has become to use these small bowls to create a light and fluffy soufflé!
    6. These little plates are round in shape and must be glazed before use.
    See also:  How To Cut A Round Wedding Cake?

    Although they may be used to retain sauces, they are most typically utilized in the baking industry.The diameter of the cylindrical bowl should be between 3 and 4 inches in diameter.In the traditional sense, ramekins are white ceramic containers, but you can now get them in a variety of colors and designs to match your kitchen decor!Also available are ramekins constructed of a variety of materials, including steel, glass, and ceramic.

    What To Look For In A Ramekin Substitute

    Knowing what a ramekin looks like, what it’s constructed of, and how big it should be, you can proceed to the next section to learn precisely what to look for in a ramekin alternative.


    • Because ramekins are historically and most usually constructed of ceramic, it makes sense to locate an alternative that is as near to the genuine thing as possible in appearance and function.
    • If you want to use the ramekin alternative for more than one purpose, this will assist to ensure that your food will cook in the same manner.
    • Use any tiny ceramic bowls or cups that you might have lying around the kitchen that you don’t mind sharing.
    1. If you don’t have any alternative ceramic options available at home, you might always choose for steel, aluminum, cast-iron, or enameled dishes as a backup option to ceramic.
    2. All of these materials are generally OK for usage; however, ensure that they are oven-safe before using them.
    3. Double-check your recipe to make sure it doesn’t require any alterations to account for the change in cooking material (or color!)


    • It is customary for ramekins to be round, thus their counterparts should be round as well.
    • If you are unable to locate a round equivalent, you may be able to substitute anything with an oval or square form.
    • Avoid using a rectangular dish since it may interfere with the way your food cooks and may even cause it to get spoiled!
    1. A ramekin has a diameter of around 3 or 4 inches, so seek for an alternative that is as similar in size to this as possible.
    2. Anything that is too big may result in the dish not cooking correctly.


    • The alternative you choose for your ramekin must have a depth that is comparable to your ramekin, without being too shallow or too deep.
    • When making a dish like a soufflé or baked goods, the sides should be high enough to prevent the dish from becoming too shallow and burning, but not so high that the dish does not bake correctly.
    • Make sure you use a bowl that is around the same height as your typical ramekin in order for the food to rise correctly and cook evenly on all sides of the bowl.

    Best Ramekin Substitutes

    You probably already have some of the greatest ramekin alternatives in your kitchen, which will make continuing with your dish lot easier!! The following are various ramekin substitutes that may be used to produce a variety of meals and desserts, in addition to ramekins:

    1. Mugs

    • Alternatively, ceramic mugs are a good replacement for ramekins, provided that the mug is heat-resistant and can be used in the oven.
    • Because ramekins are shorter than typical mugs, you’ll want to choose a mug that’s on the shorter side rather than a taller cup for this recipe.
    • Using a cup that is too tall may result in uneven cooking and the collapse of otherwise delectable soufflés!
    1. If you are serving dessert and want to use something that appears similar to a ramekin, you may use a white cup to get as near as possible to the aesthetic you are going for.
    2. If you’re making French onion soup, mugs are also a good option because they make an excellent vessel for serving the soup once it has been prepared.
    3. When taking the hot cup from the oven, be sure to hold the handle with an oven mitt or a piece of cloth to avoid burning yourself.
    4. Although your mug should be safe to use in the microwave to reheat any leftovers (but first make sure there is no metal buried along the rim or in any decorations!
    5. ), it is recommended to avoid storing mugs in the freezer altogether.

    2. Baking Dish

    • Although casserole and baking dishes can be used for ramekins, it is important to adapt the recipe to accommodate the varying sizes of the dishes.
    • Due to the fact that baking plates and casserole dishes are often bigger than ramekins, take this in mind when estimating cooking time.
    • When making sweets that need to rise and are more difficult to prepare, a smaller baking dish will be required to be used.
    1. If you’re using something larger than 6 to 8 inches in diameter, exercise caution.
    2. Most baking plates are safe to use in the microwave and freezer, however some may be too big to fit in the microwave or freezer.

    3. Bowls

    • Most of us have a number of bowls stashed away in our cupboards, and they may be used in place of ramekins for baking.
    • Make certain that the bowls are oven-proof once again to ensure that they do not crack or shatter when subjected to high temperatures in the oven.
    • As an alternative to single-serving quantities, you might make bigger servings by using slightly larger dishes while preparing the recipe.
    1. This works great for savory foods, but you will need to be careful when raising the quantity and serving size for dessert recipes that call for single-serve ramekins or other single-serve containers.
    2. The bowl should be gently greased or lined with oil before baking anything in it, as it will most likely not have a non-stick surface.
    3. Simply said, this makes it easier to remove food from the dish.
    4. Choose between little or somewhat bigger dishes to serve your food in!
    5. Before using them in either the freezer or the microwave, make sure that the bowls may be placed in either.
    6. If this is feasible, it should be indicated by a stamp at the bottom of the page.

    4. Custard Cups

    • If you have any custard cups laying around in your kitchen that you don’t use very often, you may use them as a ramekin alternative now that they are smaller.
    • These little glass bowls are spherical in shape and may be found in a variety of sizes and shapes.
    • Custard bowls of the most popular size carry around 6 ounces of batter or other food.
    1. These are most typically made of oven-proof materials such as porcelain and stoneware, and they should be safe to use in the oven.
    2. In order to avoid any scorching and to ensure that delicate things cook evenly, it is recommended to bake them in a water bath rather than directly on the baking sheet.
    3. When baking custard cups, it is better to use them solely in the oven rather than in the microwave or freezer.
    4. If necessary, portion your meal into plates that may be frozen or microwaved after cooking.

    5. Jam Jars

    • Make use of any empty jam jars you may have lying around the house to use as ramekins in the kitchen.
    • Smaller jam jars can be used to bake desserts in the oven if they are not too large.
    • They are one of the more affordable solutions, and they also provide an opportunity to reuse part of your garbage.
    1. They may be used again and over again as long as they are not broken or cracked, and as long as they are properly cared for and stored.
    2. They are particularly suitable for use in the preparation of custard.
    3. The jam jars should not be placed in the freezer or microwave since they may burst or shatter as a result.

    Ramekin Substitutes – By Recipe

    • Recipes that call for ramekins work better with certain alternatives than others.
    • Here are some of the most popular recipes that are cooked in ramekins, as well as the finest substitutions for each of these dishes.
    • However, while you may experiment with various substitutions, these appear to work best for the specific recipe and ingredients in question, producing results that are virtually identical to those obtained when using a regular ramekin in the first place!

    For Crème Brulée: A Pan

    • Cooking crème brulée on a broad, shallow pan is the most effective method.
    • This helps it to cook evenly and softly, while maintaining its soft, silky texture once it has finished cooking.
    • When baking crème brulée without the use of ramekins, it is preferable to use a larger baking dish, which can be made of glass or ceramic.
    1. This may not always result in separate servings, but everyone will be able to serve from the same dish.
    2. If you use a dish that is too deep, the crème brulee may be either undercooked or overdone, or both at the same time, depending on the depth of the dish.
    3. A good rule of thumb is to avoid using metal dishes since they will likely carry too much heat to the exterior of the crème brulee, which will result in burnt edges on the outside.
    4. Make careful to check the stamp first to make sure that these shallow pans are freezer- and microwave-safe before using them.

    For Soufflé: A Mug

    • Ramekins are specifically designed for the preparation of souffles, and it may be difficult to locate a suitable alternative.
    • However, there are instances when the simplest solution is the best!
    • Consider reaching into your kitchen drawers and selecting a large coffee mug or teacup to use as a soufflé mold instead of an individual ramekin!
    1. Choose a medium-sized or slightly smaller baking dish to ensure that the soufflé cooks properly while remaining soft on the inside.
    2. You must ensure that the mug or teacup you use is safe to use in the oven before you begin baking (they usually have stamps on the bottom indicating this).
    3. You will also need to coat the inside of the mug or teacup with a little oil or butter before baking to help lifting the dish easier once it has been baked successfully.
    4. Fill the mug or teacup only halfway with the soufflé batter; otherwise, the batter will overflow as the soufflé rises.
    5. Using oven-safe coffee mugs and teacups, as well as freezing them if they are freezer-safe, can be a great way to save money on coffee and tea.
    6. These may also be used to reheat any leftovers that have been stored in the refrigerator.

    For Lava Cakes: A Muffin Pan

    • An oozing, gooey chocolate lava cake is a classic dessert that everyone enjoys.
    • If you want to create this rich dessert at home, there is no need to run out and buy ramekins.
    • As an alternative to using a ramekin, you may simply use a muffin tin to create individual lava cakes.
    1. Despite the fact that muffin pans are a little smaller than ramekins, you can just fill them with as much batter as you believe is necessary and serve yourself two servings instead of one.
    2. You must butter or flour the muffin tins before putting the batter into them, as there is a strong risk that they may stick, and you do not want the chocolate deliciousness to drip out onto your plate instead of into your mouth.
    3. To avoid having powder all over your chocolate lava cake, you may always dust cocoa over the pan before baking it in the oven.
    4. However, because muffin pans are so large, it is not recommended to store them in the freezer.
    5. It is NOT a good idea to put them in the microwave!

    For Pudding: Half-Pint Jars

    • If you want to go all out, you may offer individual pieces of pudding to your guests at your house.
    • You may just use half-pint canning jars to accomplish this task.
    • These glass jars should be perfect for baking puddings at a low temperature in the oven, which is all that is required for most puddings.
    1. If possible, use jars with a large opening, as this makes it much easier to remove the pudding from the jar.
    2. A lid on the jar would be ideal.
    3. It may be used to keep leftover pudding so that you can eat it another day.
    4. Glass jars should not be placed in the freezer or microwave; instead, low oven temperatures are recommended for usage with these containers.

    Ramekin Substitutes By Recipe Review

    • To make things as simple as possible, we’ve put up a brief list of our favorite ramekin equivalents organized by recipe.
    • We realize that this isn’t every recipe that calls for a ramekin, but with this brief guidance, you should be able to choose which substitution will work best for your particular meal.
    • You’ll want to serve your bread pudding in canning jars or small cups because it is a hybrid of the traditional pudding and the richer treat of a crème brulée in terms of texture and appearance.

    Related Questions

    Can I Use Pyrex Dishes Instead of Ramekins?

    • Porcelain ramekins can be substituted for glass Pyrex dishes, provided that they are the proper shape and size to accommodate the recipe and dish that you are cooking.
    • When baking anything small for yourself or your family, you may often use a big Pyrex dish instead, which works well for this purpose.
    • It is possible that you may need to modify the baking time and temperature slightly, and you will experience a minor loss of presentation as a result.
    1. Nevertheless, your meal should turn out perfectly.

    What is the Best Size For a Ramekin?

    You should get ramekins that hold 6 ounces or more if you want to use them for baking at home. This is the most adaptable of the sizes available. It’s suitable for a wide range of recipes and is quite versatile.

    Are All Ramekins Oven-Safe?

    • In fact, provided they are labeled as ramekins, any correct ramekins should be safe to use in the oven.
    • They are available in ceramic, melamine, and porcelain varieties.
    • All of these materials are suitable for use in the oven, freezer, and dishwasher.
    1. In addition, because they perform a variety of functions in the kitchen, they make your life a whole lot easier!
    2. My Cake Is Too Moist – How To Fix An Undercooked Cake What to Expect Next



    What are Ramekins?

    • Ramekins are little baking plates having a diameter of 3 to 4 inches and a capacity of 4 to 6 ounces, with the 4 ounce dish being the most frequent dessert serving size.
    • Ramekins are available in a variety of colors and sizes.
    • Ramekins are used for baking custards such as crème brulee, individual souffles, and gratins in small quantities.
    1. It is recommended that the cups be made of porcelain or earthenware, and that they be oven-safe.
    2. The standard 4 oz ramekin measures approximately 3 1/2″ broad by 1 1/2′ deep.
    3. Ramekins may be obtained at most kitchen or big box stores, such as Bed Bath & Beyond, Target, and Amazon.com, among other places.

    Substitute For Ramekins

    If you don’t have any ramekins on hand, you can use one of the following alternatives: Choose another heat-proof dish or cup that is the same size in ounces as your ramekin, such as a custard cup, to use in place of your ramekin. Alternatively, little tea glasses or mugs

    See also:  What Is Chocolate Truffle Cake?

    For Creme Brulee or Individual Cobblers

    • You may use a 6 ounce quiche/flan dish in any form you want: square, round, or heart. These dishes are shallower and wider than a ramekin, so if you’re baking the dish in a water bath, you’ll need to alter the size of the pan you use to accommodate the shallower and wider dish. You might want to think about using a dish that is prepared on the stovetop rather than in the oven
    • for example,
    • Alternatively, you may combine all of the ingredients in a single big baking dish, such as a shallow casserole or other baking dish, before baking. You’ll have to modify the baking time accordingly.

    For Pots de Creme

    • Pot de creme cups, which are normally 3-4 ounces in size, can be used
    • alternatively, espresso cups can be used
    • or, finally, small Pyrex or porcelain custard cups can be used.

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    What’s the Difference Between Ramekins and Custard Cups?

    You have arrived to the following page: What is the difference between Ramekins and Custard Cups? What is the difference between Ramekins and Custard Cups?

    Or, Are Ramekins and Custard Cups the Same Thing?

    • It might be difficult to distinguish the difference between a standard ramekin and a custard cup when using both.
    • A third version, known as the pudding cup, may also be seen.
    • These three distinct cups are frequently used interchangeably, and they are each manufactured of a variety of materials and sizes.
    1. What is the true aim of each of these?
    2. Is it possible that they are merely different names for the same object?
    3. Ramekins and custard cups are two separate types of baking dishes, however the distinction is subtle.
    4. This tiny difference, on the other hand, is significant.
    5. In contrast to the ready-made Snack-Pack pudding that can be purchased at the grocery store, pudding cups are relatively new to the culinary scene.
    6. They are actually simply little bowls used for arranging and serving pudding.

    Given that they serve the same function as any other tiny serving bowl, and that a custard cup may be used in the same way, there isn’t much more to say about them.Although there are some similarities between a pudding cup and a custard cup, one major distinction may be that pudding cups have a circular bottom that is more similar to a bowl, while custard cups have straight bottoms.


    • The term ramekin] or ramequin is derived from the German word rahm, which literally translates to ″cream.″ In truth, the ramekin is a dish that has historically been used for meals that contain cream or cheese.
    • There is a Dutch meal called ramkin that is nearly completely composed of cheese, and it is delicious.
    • This function may be observed in European cookery, particularly in France and England.
    1. The most essential purpose of the ramekin is, without a doubt, the preparation of souffles and souffle-like foods.
    2. Stoneware, porcelain, and oven-proof glass are used to create the plates in this collection.
    3. Recommendation: 6-Ounce Fine White Porcelain Ramekins from HIC.

    Custard Cups

    • Custard cups, as the name suggests, are little baking cups that are used to bake custards.
    • It is customary to lay the custard cups in a water bath or bain-marie to provide a more moderate yet consistent heat to the custard.
    • They are similar to ramekins in that they are constructed of stoneware, porcelain, or oven-safe glass.
    1. The width of certain custard cups exceeds the height of the cups, while the height of others exceeds the width.
    2. When it comes to how they must be fashioned, there are no regulations to follow.
    3. Similarly to custard cups, Ramekins are available in a variety of sizes ranging from 4 ounces to 8 or even 12 ounces in volume.
    4. Although you may obtain very big versions of either, both designations are designated for little containers or ″cups,″ not huge baking dishes, and neither is used for giant baking dishes.
    5. Despite the fact that you may get a very big ramekin, there comes a point at which a ramekin becomes a souffle dish in size.
    6. A souffle dish will resemble an exceptionally big ramekin in appearance.

    Individual pieces are baked in ramekins or custard cups, depending on the recipe.Generally speaking, one cup (8 ounces) is regarded to be a substantial serving.In general, souffle dishes are no more than a quart in size after this.

    Difference Between Ramekins and Custard Cups

    • Ramekins are often decorated on the outside with a fluted pattern, although they are also available with alternative designs.
    • Ceramic custard cups may also have a fluted pattern on the surface, or they may be completely smooth on the inside.
    • Glass custard cups are available in a variety of designs.
    1. In contrast to custard cups, ramekins have straight edges, whereas custard cups have flared sides.
    2. In order for a souffle to rise correctly, the sides of the ramekin must be straight.
    3. This is by far the most significant distinction between the two.
    4. Using a ramekin to make a custard cup is likewise OK, however using a custard cup to bake a souffle is not recommended for safety reasons.
    5. Almost anything may be cooked in a ramekin, including cookies.
    6. Desserts of all kinds, including individual cakes, are available.

    Crab Cakes are one of the sweets that are frequently prepared in ramekins, and Crème Brulee is one of them.It’s difficult to see why anybody would require ″custard cups″ as a Crème Brûlée, no matter how elegantly presented, is really a baked custard of sorts.Most of us don’t have the room, money, or desire to stock a large number of ramekins and custard cups for a variety of recipes.It’s possible that many individual-portion souffle recipes won’t mention a certain size, but instead simply urge you to divide the batter evenly between the cups instead.Many recipes may call for 4oz, 6oz, or 8oz cups, depending on the recipe.

    1. If you make a lot of various custards, souffles, small casseroles, cheesecakes, and other desserts, you might want to have a variety of sizes available to choose from.
    2. However, if you have to pick between custard cups and ramekins, the ramekin is definitely the better option because it can be used for almost any purpose while also being well-suited for souffles, which are quite specific and difficult to make.

    What Size Ramekins Should You Have?

    • This is one of the most perplexing problems that cooks have while utilizing ramekins.
    • Many different recipes call for various sizes of ramekins, or none at all, and there are many different sizes of ramekins available to choose from.
    • However, who would want to have a whole set of four ramekins in various sizes?
    1. For the most part, you’ll be able to pick between 4-ounce and 6-ounce ramekins for the majority of recipes.
    2. Furthermore, even 8 ounce quantities may be acceptable.
    3. Cooks usually fill the souffle cups all the way to the top, or they leave about an inch or a little less room at the top of the cups.
    4. Consequently, if you have a recipe that calls for filling six 8-ounce muffin cups but only have enough batter to fill six 4-ounce muffin cups, you will have leftover batter.
    5. For the sake of this article, having enough cups to divide up all of your batter or other components into is typically more crucial than having enough room to accommodate recipes that require adjusting to fit the amount of space you have.
    6. This might be really tough to accomplish correctly.

    When it comes to ramekins, it is generally preferable to choose a smaller size and merely ensure that you have a sufficient number of ramekins to accommodate most needs.I would recommend using a set of 4-ounce and a set of 6-ounce ramekins if possible, but if you are limited to only one size, I would suggest a set of 6-ounce ramekins as the best ″all-around″ option.

    Pyrex Custard Cups and Ramekins

    Pyrex custard cups and ramekins are a very affordable and long-lasting solution for baking. Pyrex baking plates are definitely already in your kitchen, if you haven’t already. Custard cups and ramekins may be purchased that are constructed of the same robust clear glass that is safe to use in the oven, microwave, and freezer.

    What if I Hardly Ever Use My Ramekins?

    • When purchasing thins such as ramekins, we frequently run into the problem of deciding that we want to prepare a certain dish, such as individual cobblers, bread puddings, or even individual souffles, and then thinking, ″what if I just use them this once?″ No one wants to spend money on a kitchen appliance that they will only use a few times a year.
    • Ramekins, on the other hand, are quite handy in the cooking.
    • A high-quality set is extremely long-lasting.
    1. They are suitable for use in both the oven and the microwave.
    2. You may use them to reheat individual servings of leftovers, if necessary.
    3. You can wash them in the dishwasher if you like.
    4. You can even put them in the freezer.
    5. Preparing food in bowls was always a problem for me until purchasing a set of ramekins to use as measuring cups.
    6. It was common for me to have my minced garlic, onions, and other items ready to go, but I would wind up putting them in little plastic storage containers, small saucers, or giant bowls that were far too large for the task at hand.

    I couldn’t use a ramekin since I didn’t have any ″small bowls″ that were equivalent in size.Later, after receiving the ramekins, I found that they were put to good use since I used them on a regular basis when making meals for the minced garlic, finely chopped onions, spice mixes, and other ingredients that I wanted to have on hand.If you would pardon the expression, the ″mis en place.″ To be sure, ramekins may be used simply as individual serving cups for anything, such as a pudding, or even for a side dish that you wish to serve strictly ″on the side.″ Anything that can be cooked in a large dish can usually be prepared in a ramekin as well, and everyone enjoys having their own dish to serve themselves.In the same way that you would normally create a small plate of bread pudding, you may make individual bread puddings.If you normally prepare a large casserole, you may divide the ingredients and make individual casseroles.

    1. Of course, you may also create individual pot pies if you choose.
    2. Consequently, don’t blame your failure on the ramekins if you acquire them and just use them once.
    3. This post may include one or more Amazon affiliate links for your convenience.
    4. See the entire disclaimer.

    Are Mugs Oven Safe? (Explained)

    • Are your cups safe to use in the oven?
    • Find out which mugs may be used in the oven and how to keep them from being damaged while doing so.
    • My friend recently inquired about which coffee cup she should use to make a mug-cake in the oven, and I was happy to oblige.
    1. Her story goes that she had stumbled upon an irresistible mug-cake recipe, but she wasn’t sure what kind of mug to use to bake it in.
    2. My initial reaction was surprise that baking using mugs was a thing, so I looked into it more and came up with the following information.
    3. Are mugs safe to use in the oven?
    4. The answer is yes, oven-safe stoneware mugs as well as some porcelain, metallic, and glass mugs that are labeled as such may be used in the oven.
    5. When exposed to abrupt temperature fluctuations, however, they are still susceptible to cracking or shattering.
    6. Mugs made of plastic or paper should not be used in the oven.

    At high temperatures or when they are taken from the oven, oven-safe mugs will not fracture or leach chemicals into the food if they are used appropriately.

    How to Tell if a Mug is Oven Safe

    • For example, imagine laboriously prepping and baking your mug-cake only to have it shatter and destroy what would have otherwise been a delectable pleasure because your cup was not oven-proof. Even more distressing is the fact that you have misplaced a coffee mug and are now responsible for cleaning the filthy oven. Check to see if the cup you plan to use is oven-safe to avoid this from happening. To check for a ″oven-safe″ mark on a mug, turn it upside down and look at the bottom of the cup, which is generally a picture of an oven with or without vertical wavy lines on it. As an alternative, check the box to make sure that the cup is suitable for use in the oven. In addition, the producer may specify the greatest temperature that the mug is capable of withstanding. To find out if an oven-proof stamp is present on the cup and the package, look up the manufacturer’s website and check their FAQs. The materials used to make the mug will also help you assess whether or not the cup will be safe to use in the oven. As an illustration, consider the material stoneware. These mugs are made of stoneware and are fired at exceptionally high temperatures, making them thick and durable. They are resistant to breaking even when exposed to high temperatures in the oven. However, if the stoneware mug includes embellishments that were applied after the final fire process, it should not be used in the oven. Stoneware is a great material for baking since it transfers heat evenly.
    • Metal. When using porcelain mugs in the oven, make sure that they are completely metallic and do not have a nonstick surface or plastic pieces. Non-decorated porcelain mugs, like stoneware mugs, are normally oven safe
    • Bone China is an exception. The exquisite Bone China mugs are frequently embellished with decorative motifs on the sides of the mugs as well as within the cup itself. Enamel and bone china should never be used in the oven. It is possible to cook with enamel mugs in the oven as well as over a fire, which makes them quite adaptable. They can resist temperatures of up to 500°F. Enamel mugs that have been embellished after the glaze firing, on the other hand, are not suitable for use in the oven. Some glass mugs, such as borosilicate glass mugs, can withstand high temperatures and can even be used in the oven. The thermal shock resistance of these materials is also superior than that of normal glass. For melamine and plastic mugs, look for an oven-proof mark on the bottom of the cup. Plastic cups will melt if they are placed in the oven. Although certain plastic cups may be used in the microwave, oven temperatures are far greater and will cause the mugs to melt.

    You may learn more about the best materials for a coffee cup by reading this article.

    Why Stoneware Mugs are the Best Choice for Mug-cakes

    • You may learn more about the best materials for a coffee cup by reading this article. –
    See also:  How To Cut A Square Cake?

    Should Decorated Mugs Go in the Oven?

    • Most mug decorations are added after the final firing when making the mug.
    • The decorations are therefore likely to be unsafe to face the extreme temperatures in the oven.
    • As a rule of thumb, treat all decorated mugs – whether they are glass, stoneware, metallic, or even enamel mugs – as unsafe for the oven unless the manufacturer has clearly stated that the mug can go in the oven.
    1. Do you have some scratched mugs at home or in the office?
    2. See our article about scratched mugs and whether you should use them

    Does Microwave Safe Mean Oven Safe?

    • No, a microwave-safe mug does not imply that it is also oven-safe.
    • For example, microwave-safe plastic cups function perfectly in the microwave, but they will quickly melt if exposed to high temperatures for an extended period of time in the oven, even if they are marked as such.
    • Microwave and oven safe mugs will have both symbols below them or on their box to indicate that they are both safe.
    1. In a same vein, oven-safe does not always imply microwave-safe status.
    2. Metallic mugs, such as enamelware, may be okay to use in the oven, but they should not be used in the microwave because metals reflect microwaves and might cause damage to the interior of the device when placed inside.
    3. As a result of the ionization of the surrounding air around the metallic mug’s edges, they can also cause sparking and even a fire within the microwave.

    10 Tips to Prevent Oven-safe Coffee Mug from Cracking

    1. It is best not to change the temperature of the mug rapidly. Avoid transferring the cup directly from the fridge or freezer to the oven, or removing it from the oven and allowing it to cool quickly. As an alternative, let the cup on a counter to gradually warm up by itself before using it in the oven or refrigerator.
    2. Ensure that you use the oven-safe mug at the prescribed temperature. Some mugs can only resist temperatures of up to 350 degrees Fahrenheit, whilst others can tolerate temperatures of up to 500 degrees Fahrenheit. Make sure you know the maximum temperature that the mug is capable of withstanding before selecting whether or not it is suitable for your recipe.
    3. When taking hot mugs out of the oven, avoid using any form of force on them. Porcelain mugs have extremely thin walls and are susceptible to cracking or shattering when subjected to any compressive stress, particularly when they are heated.
    4. Even though the mug’s material is oven-safe, it is not recommended to use ornamented mugs in the oven. Because of the way the decorations on the mug impact the way heat is dispersed over the surface of the cup, it is possible for some portions of the mug to expand more than others. This has the potential to cause the cup to shatter. In the worst-case situation, the cup does not break, but the decorations will melt and leach chemicals into the cake, which might create health problems for the recipient. Some decorations may catch fire if exposed to extreme temperatures.

    Wrap up

    • On the bottom of the mug or on the box, oven-safe mugs will typically feature a print that says ″Oven Safe″ or ″Can be used in the oven.″ Stoneware mugs are the most suitable for use in the oven.
    • Mugs made of porcelain, metals alone, enamel mugs, and certain glass mugs are among the oven-safe options available.
    • If your mug has decorations on it, it is probable that it is not safe to use in the oven, even if the substance of the cup is oven-friendly, and you should avoid baking in them if possible.
    1. To avoid shattering the oven-safe cup, avoid generating fast temperature fluctuations on it.
    2. Before beginning the baking process, you may wish to double-check the maximum temperature that the mug can handle before proceeding.

    Good Idea! Use Canning Jars Instead of Ramekins

    • Ramekins are not need to be used while serving custards, and there is no rule that specifies they must be!
    • We adore the rustic and whimsical aesthetic of repurposing glass canning jars for custards — or how about individual casserole portions of chicken pot pie, mac n’ cheese, and other dishes?
    • As with ceramic ramekins, glass jars have the same ability to resist the low oven temperatures required to cook custards and brown the crust of pot pies.
    1. Using a hot water bath to control the temperature is recommended.
    2. To do so, just lay the jars inside of an oven-safe casserole dish or roasting tray and fill half-way with warm water to come halfway up the sides of the jars.
    3. Half-pint canning jars with a wide opening would probably be the best choice for this project.
    4. You can easily fill them with whatever you want and they create the perfect serving size for one person.
    5. Furthermore, re-sealing the jar after keeping leftovers is as simple as screwing the lid back on!
    6. Emma Christensen is a young woman from Denmark.

    Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years.She is the author of the books True Brews and Brew Better Beer, among other works.Visit her website for more information about her cooking adventures.

    Introduction: Deceptively Easy Flan

    • Flan is one of those treats that fools the eye into thinking it’s something else.
    • It’s misleading because it appears to be much more difficult and sophisticated than it actually is, but it is not.
    • Flan, and custards in general, might be intimidating to some people.
    1. Flan is surprisingly simple to make.
    2. In the past couple of years, I was exposed to flan by a colleague whose wife prepares it for him and whom he takes to school activities.
    3. Because of the caramel syrup, he claims it takes an eternity to prepare, but it is well worth the wait.
    4. Yes, it is.
    5. His wife’s flan is really delicious, and I have yet to successfully replicate it.
    6. All I know about her method is that she cooks the sugar on a very low flame for an unusually long period of time while constantly stirring.

    I attempted to do it this way and ended up wasting around two bags of caster sugar.Flan has a surprising degree of adaptability; many of the typical components may be swapped or altered to suit individual tastes.Coconut milk, almond extract, and other similar components can be substituted for the other ingredients.Do you have a shortage of vanilla extract?Make use of DiSaronno.

    1. Cream cheese is not required for this recipe.
    2. You have the option of increasing or decreasing the amount of eggs you use according to your tastes (but I really think 3 is the minimum number).
    3. There are several options available to you!
    4. It is my preference to have a thicker flan, but I do not yet have an appropriate plate or platter for serving flan from a pie dish.
    5. There is no such thing as a ″proper″ or ″wrong″ pan to use.
    6. My colleague’s wife frequently receives his flan, which he prepares in disposable tin pans.
    1. This recipe works well for 8×8 or 9×9 baking plates.
    2. If you wish to use a 9×13 pan, double the amount of sugar and water in the caramel syrup.

    Step 1: Ingredients

    • 3-5 Eggs (depending on size) (depends on how eggy you like your flan) 2 tablespoons Caster Sugar (this is a really, extremely fine sugar).
    • Whole Foods has it for $3.99, which is a great deal.
    • Regular cane sugar can be used as well.) a quarter cup of water ″Lemon″ is a citrus fruit (just a couple drops) 4-8 ounces of cream cheese (to your preference) 1 can sweetened condensed milk 1 liter of evaporated milk 1-2 teaspoons vanilla extract (optional) I’m using three eggs since I believe that adding cream cheese to the flan significantly improves the flavor and texture of the dish.

    Step 2: Do This First!

    • This process may appear to be something that can be completed quickly while the sugar is heating, but the stress of the possibility of burning caramel is not worth it.
    • Make your preparations first, and the rest of the flan-making procedure will be a breeze from there.
    • Preheat the oven to 350 degrees Fahrenheit and prepare your flan plates.
    1. I’m making the flans in a glass loaf dish and two smaller pyrex dishes because I wanted to make a few of flans that were more portable.
    2. The dishes will be placed in a 9×13 dish so that I may keep the glass warm with hot water while baking, and the dish will eventually be transformed into a water bath during baking.
    3. The 9×13 dish with the smaller dishes within will be placed on a cookie sheet to make carrying it to and from the oven more convenient.

    Step 3: The Caramel Syrup

    1. Despite the fact that this is a phase that may be completed while the sugar is heating, it is not worth the stress of the possibility of burning the caramel.
    2. Start with preparing the ingredients, and the remainder of the flan-making procedure will be a breeze.
    3. Heat the oven to 350 degrees and prepare the flan dishes.
    4. For the flans, I’m using a glass loaf dish and two smaller pyrex dishes since I wanted to be able to transport them easily.
    5. In order to keep the glass warm with hot water, the dishes will be placed in a 9×13 baking dish, which will subsequently be converted into a water bath for baking..
    6. The 9×13 dish with the smaller dishes within will be placed on a cookie sheet to make moving it to and from the oven much easier.

    Step 4: Caramel Syrup: Easier Alt. Method

    1. Add your 1 cup of sugar and 1/4 cup of water to a big, and I mean large, microwave-friendly glass dish or measuring cup (like 4-8 cup) and mix well.
    2. Set the microwave to 4 minutes and heat in 30 second increments until the sugar syrup reaches the desired color of caramel, around 4 minutes total.
    3. This is a method that is nearly foolproof.
    4. Because I no longer have access to a microwave, I was unable to employ this procedure today.
    5. But it works like a charm.
    6. Just make sure the caramel doesn’t get too dark.

    You’re looking for a lovely golden hue.

    Step 5: The Custard

    Using a blender (I used my Vitamix), blend for 30 seconds until the evaporated milk, condensed milk, eggs, vanilla extract, and cream cheese are smooth. The use of a blender eliminates the need to strain the custard. It works perfectly and saves you from having to strain your arm. By this point, the caramel should have hardened. Fill your serving bowls with the custard.

    Step 6: Baking

    1. Fill the 9×13 dish halfway with boiling water to make a water bath for your flan.
    2. Cooking in a water bath will result in more equal cooking.
    3. Covering the flan with aluminum foil will also aid in the cooking process.
    4. Place your dish on the middle rack of the oven and bake for 30-40 minutes, checking every 10 minutes, until the flan has a soft jello-like movement in the center and the sides are firm, about 30-40 minutes total.
    5. When you take the custard out of the oven, it will get firmer as it cools down.
    6. The past two years, I’ve prepared a number of flans, and virtually every one of them has been overcooked because I was too terrified to remove the flan from the oven when it should have been done.

    The flan movement may appear too liquidy, and you will believe it is underdone, but it will really be perfectly fine.It has already been established that custards grow firmer as they chill.The flan shown in the video above has been cooked for 50 minutes.The first 35 minutes were cooked with tin foil on top, and the final 15 minutes were cooked without.After I finished making the clip, I took the flan out of the oven.

    Step 7: Serve!

    1. As soon as the custards have begun to cool a little, place them in the refrigerator to finish chilling for 4-24 hours.
    2. Before serving, run a knife along the edge of the flan dish, then set a plate or serving dish on top and flip it over to the other side.
    3. Remove the flan dish and you’ve got yourself a really elegant and delectable treat (or breakfast).
    4. The flan can keep for a few days in the refrigerator if it is kept securely wrapped with plastic wrap.
    5. Sunday, I created the ones you see in the photographs, ate the larger ones on Monday, then on Wednesday, I opened one of the smaller dishes and finished it off for breakfast this morning (Thursday).

    Be the First to Share

    Amazon.com: Pyrex Bakeware Custard Cups, 10-Ounce, Set of 4: Pyrex Soup Bowls: Home & Kitchen

    1. 5.0 stars out of 5 for this product I really like how flexible these recipes are!
    2. On January 28, 2019, a review was conducted in the United States.
    3. Because they’re the right size for so many things, I probably use them more than any other dish in my kitchen.
    4. Chicken pot pies may be made ahead of time and frozen, then reheated in the oven throughout the work week.
    5. Individual fruit pies are also available.
    6. I also use them to bake large hamburger buns so that they are all the same size.

    Ice cream or a salsadish would be appropriate.I could go on and on.

    Top reviews from the United States

    There was a problem filtering reviews right now. Please try again later.

    1. Size: 10-OunceVerified PurchaseReviewed in the United States on September 3, 2018Size: 10-Ounce These bowls were bought to replace identical bowls that I had been using for several years.
    2. They were able to move around the house and conceal themselves until I was down to one cup of cereal.
    3. The fact that no one in this home seemed to know how it happened was a wonderful trick on their side.
    4. These are exactly what I was looking for, plus they are from the same manufacturer.
    5. Hopefully, they will outlive their forebears in terms of longevity.
    6. Having some things served in little servings, so that everyone may have their own, is a convenience I like.

    And, of course, I use them on a regular basis to store recipe ingredients while I’m preparing or baking anything.I’m overjoyed to have my supply back in hand.Everyone in the household has been informed that they will not be walking anyplace.On January 23, 2021, a review will be conducted in the United States.Product Dimensions: 6-OunceVerified Purchase I have a set of antique Pyrex 6oz bowls that had been in my family for more than 60 years and were still in excellent condition.Over the years, the bowls were used to serve numerous desserts.

    My collection had been down to the final two when I (unfortunately) shattered one of them and chose to retire the other before it broke as well.I needed precise replacements, so I reasoned that spending the extra money on authentic Pyrex would be worthwhile.The new bowels are far thicker and less beautiful than the previous bowls, and they are constructed in a clumsy manner (probably in China).Yes, I am dissatisfied with the outcome.

    1. They are thick and heavy, but they should be extremely sturdy; nevertheless, because of their weight, they will almost certai

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