Ramekins and Recipes

The term ramekin derived from early modern Flemish, rammeken, which translates to ‘toast’ or roasted ‘minced beef ’. They are traditionally circular with a fluted outside and are designed to resist high temperatures, as they are frequently used in ovens. Ramekins are usually used for serving individual portions of dishes such as cheese or egg, macaroni and cheese, lasagna and potted shrimps.

Royal Worcester’s ramekins were hugely popular in the 1960s and 70s, they were frequently sold in packs of six with the following recipes:

Shirred Eggs Oeufs sur Ie plat
Ingredients
4 Eggs 2 ozs
Butter
Salt and Pepper

Method
Put ½ oz butter in each of four individual ramekins. Heat until butter bubbles. Break each egg into a cup, then transfer it into the ramekins. Sprinkle with salt and pepper and bake in a moderate oven 350 degrees, for 10 minutes or until whites of eggs are set. Garnish with sprig of parsley on each. As a variation of this dish a teaspoonful of tomato sauce, or a few drops of Worcester sauce may be put on top of eggs before baking.

Lobster Newburg
Ingredients
1 lobster (2 lbs) boiled
1 tablespoon Butter
½ tablespoon Flour
2 tablespoons Sherry
2 Egg Yolks
1 cup of Cream
Salt
Cayenne and Nutmeg

Method
Remove all flesh from lobster (including claws) and cut into small pieces. Make a sauce with the butter, flour and cream and then add lobster and cook until heated through. Then add seasoning, sherry and beaten egg yolks and stir until thickened. Place in ramekins. They can be left and heated before serving lightly browned on top.

Cheesecake Tart
6 Servings

Ingredients
½ lb Cottage Cheese
2 ozs Caster Sugar
Pinch Salt
½ oz Plain Flour
2 Separated Eggs
2 tablespoons Melted Butter
Puff Pastry

Method
Crumble the cheese into a basin, work in the sugar, salt, flour, egg yolks and butter. Whip the egg whites, stir 1 tablespoon into basin and then fold in the remainder. Brush ramekins with butter, divide mixture between them. Roll out puff pastry, cut into circles to cover ramekins, brush with cold water, sprinkle with caster sugar and bake in moderate oven 20 minutes. Cheese Ramekins Ingredients 1 oz Parmesan Cheese 1 oz Cheshire Cheese 1 oz Butter ½ tablespoon of Breadcrumbs 1 Egg Mace Salt and Pepper Milk Method Barely cover the bread crumbs with boiling milk,’ stand covered for about 10 minutes, then pound well, add the cheese (grated), butter and egg yolk, continue pounding and season to taste until the mixture is smooth. Then whisk the egg white to a froth and stir lightly into the mixture. Pour into well buttered ramekins and bake in hot oven until set.

Individual Apple Pie
6 Servings

Ingredients
1 lb Apple pulp or cooked Apple segments
Caster Sugar
Short Crust Pastry
6 Cloves

Method
Divide the apple into your six ramekins, put one clove in each, roll out the short crust pastry, cut six circles to fit the ramekins, lay these on to the apple, brush them with cold water, sprinkle with caster sugar, bake in a moderate oven 20 minutes.

Strawberry Soufflé
6 Servings

Ingredients
1/2 lb of Fresh Strawberries (or Frozen defrosted)
1 tablespoon Gelatine
¼ cup hot water
4 eggs, separated
Pinch Salt 4
½ ozs Sugar
½ pint Double Cream
Few drops Cochineal

Method
Prepare six ramekins by brushing them well inside with oil, cut six strips of foil 11 inches long 2 ½ inches wide, brush these on one side with oil, tie them round the ramekins oil side in. Blend the strawberries to a puree, dissolve gelatine in the hot water, put egg yolks with 3 oz of sugar into a double boiler. Simmer, stirring constantly until slightly thickened, stir in gelatine, and cool, Stir in strawberry puree, beat egg whites with pinch of salt until shiny and hold peak, whip cream, add to egg whites, stir in strawberry mixture, colour with a few drops cochineal, divide between the prepared ramekins. Chill until set, remove foil, place a strawberry on each and serve in ramekins.

Neapolitan Ramekin
4 Servings

Ingredients
1 small tin Tomatoes
3 ozs Salami
12 Stuffed Olives
8 ozs Sliced Mozzarella Cheese
½ a Green Pepper
3 tablespoons grated Parmesan Cheese
A little oil
A pinch of Oregano
Small tin Anchovies

Method
Brush ramekins with oil, drain tomatoes, divide them into ramekins, sprinkle with oregano, cut salami into strips, lay these on, then slice olives and divide these between ramekins. Thinly slice pepper and add this to the ramekins, then the anchovy fillets, lay on the sliced cheese, sprinkle with oil and the parmesan cheese. Bake in a moderate oven for 20 minutes, serve as a first course.

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