A ramekin or ramequin, also known as a bouillon bowl, is a small glazed ceramic

Ceramic

A ceramic is an inorganic, nonmetallic solid prepared by the action of heat and subsequent cooling. Ceramic materials may have a crystalline or partly crystalline structure, or may be amorphous...

 or glass serving bowl used for the preparation and serving of various food dishes

Dish (food)

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", with cooking finished, and ready to eat, or be served.A "dish" may be served on dishware, or may be eaten out of hand; but breads are generally not called "dishes"....

. The word is from French (as ramequin), and before that Middle Dutch and Middle Low German – see ramekin for details.

Details

With a typical volume of 50 millilitre, ramekins are dishes commonly used for serving a variety of dishes such as crème brûlée

Crème brûlée

Crème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel...

, French onion soup

French onion soup

French onion soup is an onion and beef broth or a beef stock based soup traditionally served with croutons and cheese as toppings...

, Molten chocolate cake

Molten chocolate cake

Molten chocolate cake, or lava cake, is a popular dessert that combines the elements of a flourless chocolate cake and a soufflé...

, moimoi, cheese or egg dishes, poi

Poi (food)

Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the taro plant . Poi is produced by mashing the cooked corm until it is a highly viscous fluid...

, potted shrimps

Potted shrimps

Potted shrimps are a traditional Lancastrian dish made with brown shrimp flavoured with mace. The dish consists of brown shrimp in mace-flavoured butter, which has set in a small pot. Cayenne pepper and nutmeg may also be included. It is traditionally eaten with bread...

, ice cream

Ice cream

Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners...

, soufflé

Soufflé

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert...

, baked "cocottes", crumbles, or scallops or used to serve side garnishes and condiments alongside an entree

Entrée

An entrée is a dish served before the main course, or between two principal courses of a meal.The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world has led to the term being used to describe the main...

. They also can be used for appetisers such as mixed olives.

Traditionally circular with a fluted exterior, ramekins can also be found in novelty shapes, such as flowers, hearts or stars.

Ramekins are often built to withstand high temperatures, as they are frequently used in ovens, or in the case of crème brûlée

Crème brûlée

Crème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel...

, exposed to the flare of a cooking torch

Butane torch

A butane torch is a tool which creates an intensely hot flame using butane, a flammable gas.Consumer air butane torches are often claimed to develop flame temperatures up to approximately...

.