All questions

A question about a recipe: Burnt Caramel Pudding

8337d192 8d07 425e 9007 765826036600  2016 1215 burnt caramel pudding james ransom 211

I have a question about step 6 on the recipe "Burnt Caramel Pudding" from Midge. It says:

"Strain the mixture into a pitcher or large measuring cup and pour into four ramekins. Place the ramekins in a shallow pan half filled with cold water. If you like your caramel a bit salty like me, sprinkle a few extra grains of sea salt on top of each one. Cook at 300 degrees for about an hour to an hour and 15 minutes. Chill for at least 3 hours, but it's best if you can chill it overnight. Serve with whipped heavy cream. "


what size ramekins?

asked by DAVILCHICK over 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 2144 views
hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added over 7 years ago

6-oz ramekins should be perfect.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Midge
added over 7 years ago

I used some old custard cups that hold about 5 oz, but like hardlikearmour says, 6-oz ramekins should be fine. Sorry the recipe wasn't more specific.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52