A question about a recipe: Burnt Caramel Pudding

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?

Burnt Caramel Pudding
Recipe question for: Burnt Caramel Pudding


Midge March 5, 2011
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.
hardlikearmour March 5, 2011
6-oz ramekins should be perfect.
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