Craig Gibbons' Lifeblog lifeblog://


My perfect little ramekins

When making creme brulee it's important to have really attractive little ramekins, after all, presentation is everything. I used to have a set of simple white ones but apart from being about as pedestrian as crockery can get, they were just not of the requisite thickness and quality to make the consumer of the brulee feel special. 2 weeks ago, when faced with the prospect of preparing a creme brulee from a recipe I found on Chocolate & Zucchini, I immidiately went in search of the perfect little ramekins and quite fortuitously didn't have to go far to find them. These beauties are made by Le Creuset of France and are exactly what I was looking for but didn't know it until I found them. They are the perfect combination of ceramic and burnt orange and have a handy lip about two thirds of the way up the ramekin which is the precise level the mix should be poured up to when making a creme brulee.

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