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?

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Recipe question for: Burnt Caramel Pudding

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hardlikearmour
hardlikearmour March 5, 2011

6-oz ramekins should be perfect.

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Midge
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.

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