I was wondering if I could get some advice on using ceramic dishes (aside from ramequins) for applications that require time in the oven- such as cremes,pudding cakes, single serve fruit cobblers. I have seen it being done in old time ceramic tea cups which makes for a great presentation, but I have a hard time judging which ones would make it and which ones would shatter. Some of the ones I've seen seemed too delicate to me, but obviously they worked...Any rule of thumb, bottom markings, handling tips? Thank you
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)