Cooking For Engineers

[Sean]

Hello All:

My girlfriend and I just made a slight variation of this recipe (only difference: 4 eggs rather than 8). We filled 4 small ramekins (nominally 6 oz, according to the maker, Emile Henry) approx. 3/4 full, and still had enough custard left to put about 5/8" layer in a larger (5" diameter, maybe) ramekin. (This exhausted our ramekin inventory.)

I was a bit surprised that the total volume of custard wasn't accommodated by the 4 smaller ramekins (I found the recipe elsewhere, with 4 6-oz ramekins called for), but I shouldn't have been: 3/4 * (4 * 6oz) = 18 oz, whereas the volume of custard is certainly more (figuring 1 yolk to be about 1/2 oz or a bit more). But I then noticed that none of the recipes I've found online are very specific about the total ramekin capacity needed for the recipe. WHAT DO YOU FOLKS FIND IS NEEDED ??

A very related but different issue: is the nominal volume of a ramekin (the vol. stated on the packaging, e.g.) the volume of the thing filled to the brim, or the *usable* capacity? (I can't check mine 'cause they're all full of creme brulee, in the fridge!)

THANKS FOR ANY AND ALL COMMENTARY ON THESE VERY ENGINEER-Y MATTERS!!

-Sean

[mrmalik1530]

Ah, the eternal quest for portable, party-friendly crème brûlée! As a chef with 16 years of kitchen adventures, I’ve tackled this exact dilemma. Disposable ramekins *do* exist, but let’s break down your options to avoid any fiery mishaps (or sad, soggy custards):

1. **Foil Ramekins**: These are your best bet! Heavy-duty foil cups (like [these](https://www.webstaurantstore.com/)) are heat-resistant and sturdy enough for torching. They’re designed to hold shape, and you can even find shallow, crème brûlée-specific foil dishes online. Bonus: They’re oven-safe for baking the custard directly in them.

2. **Skip the Dixie Cups**: As you guessed, paper or thin plastic cups (*cough* like [mini plastic dessert cups](https://www.com/blog/post/sweet-treats-in-tiny-cups-the-joy-of-mini-plastic-dessert-cups)) are a no-go for torching—they’ll melt or singe. Save those for chilled desserts like mousse or pudding!

3. **Torching Hack**: To avoid labor-intensive sleeves, torch the sugar *just before serving*. Prep the custards in foil ramekins, chill them, and carry the sugar-topped cups in a cooler. Bring a kitchen torch to the party—guests will love the tableside drama!

4. **Foil Tart Pans**: These *can* work, but opt for deeper ones to hold the custard. Double-check stability—wobbly pans + caramelizing sugar = stress.

**Pro Tip**: If you’re nervous, do a test run with one foil ramekin. Bake, chill, torch, and see how it holds up. Crème brûlée is forgiving, but the vessel makes or breaks the finale.

And hey, while disposable ramekins are perfect for this fiery dessert, don’t forget those [mini plastic cups](https://www.com/blog/post/sweet-treats-in-tiny-cups-the-joy-of-mini-plastic-dessert-cups) for no-bake treats next time—they’re lifesavers for portioned parfaits or mini trifles! 🍮🔥