Before you read: When you buy through my links, I may earn a small commission at no extra cost to you. I only recommend things I'd be happy to use in my own kitchen.

Which one should you buy?

Straight-sided, oven-safe ramekins that really hold 7 to 8 fluid ounces. Le Creuset's are my splurge; if you need a whole set for a dinner party, a simple white porcelain set does the job for much less. Here's what I'd point you to:

Individual desserts feel special. A crème brûlée with its own crackly top, a molten chocolate cake or a little soufflé rising proudly above the rim. Ramekins make all of those possible. They're just as good for savoury dishes like baked eggs, mac and cheese or a pot pie for one.

They're also the chef's secret for calm cooking. In a professional kitchen we measure out every ingredient before we start. It's called mise en place, and a few ramekins on the counter make it easy at home. No more hunting for the garlic while the onions burn.

What makes a good ramekin

A ramekin is a small, round, oven-safe dish, usually with straight sides. Simple enough. But two things make a real difference.

The shape. Straight walls give a soufflé something to climb, so it rises tall and even instead of spilling sideways. They also cook custards more evenly, because the depth is the same right to the edge.

The real size. This catches a lot of people out. Many recipes are written for ramekins that hold about 7 to 8 fluid ounces. Plenty of dishes sold as "6 oz" hold less than that when you actually fill them, and then your batter overflows or your custard won't fit. If you can, measure: fill one to the brim with water and pour it into a measuring jug.

Material matters too. Glazed stoneware and porcelain hold heat gently, which is just what a custard needs. Both can crack if you shock them with a sudden change in temperature, so treat them kindly.

Le Creuset ramekins at a glance

They stack, which is a mercy in a small kitchen, and six fit in a normal baking dish for a water bath.

What to look for in ramekins

• Straight sides. Essential for soufflés, helpful for everything else.

• A true 7 to 8 oz. That's what most recipes expect. Don't trust the label alone.

• Oven and broiler safe. For crème brûlée, check how close to the broiler they can go.

• Stackable. You'll want several, and they need to live somewhere.

• Enough of them. Think about how many people you cook for. Four or six is a good start.

The Le Creuset ticks every box. The only catch is the price, which is why I've given you a cheaper set for when you need a dozen.

Who it suits, and who should skip it

Good for you if

• You love making soufflés, crème brûlée and baked custards

• You want something nice enough to put straight on the table

• You're happy to build a set two at a time

Skip it if

• You need eight at once for a dinner party; the HIC set is far cheaper

• You mainly want them for mise en place; any small bowls will do

• You want something to put on the hob; these aren't stovetop safe

How to get the best from them

Soufflés

Butter the inside generously, then coat with sugar (for sweet) or finely grated cheese (for savoury). Brush the butter in upward strokes. It sounds fussy, but it gives the soufflé a ladder to climb. Run your thumb round the inside rim before baking for a neat top hat.

Custards and crème brûlée

Bake them in a water bath: set the ramekins in a roasting pan and pour hot water about halfway up their sides. The water keeps the heat gentle so the custard sets silky rather than rubbery.

Under the broiler

For a brûlée top, keep the ramekins at least 2½ inches below the element and watch them like a hawk. Sugar goes from amber to burnt in seconds. A kitchen torch gives you more control.

Mise en place

Before you light the stove, chop and measure everything into ramekins and line them up in the order you'll need them. It makes cooking calmer.

Looking after them

• No sudden temperature jumps. Don't take them straight from the freezer into a hot oven. Let them come to room temperature first.

• Not on the stovetop. Stoneware isn't made for a direct flame or burner.

• Dishwasher safe, but Le Creuset recommends hand washing to keep the glaze looking its best.

• Use oven gloves. Small dishes get very hot and are easy to grab without thinking.

The one rule

Gentle on the temperature changes. Stoneware hates a shock.

Questions people ask

What size ramekin do I need?

For most dessert recipes, one that truly holds 7 to 8 fluid ounces. Many "6 oz" ramekins hold less than recipes expect, so measure with water if you're unsure.

Can ramekins go under the broiler for crème brûlée?

These can, as long as they're at least 2½ inches below the element. Check the maker's guidance for any other brand. A kitchen torch is another way to do it.

Can I put ramekins straight from the fridge into the oven?

Not straight from the freezer. Let them and the food come to room temperature first, as a sudden change can crack them.

Are ramekins dishwasher safe?

Le Creuset's are, though they recommend hand washing.

Why do ramekins have straight sides?

So soufflés rise straight up and custards cook evenly from edge to centre.

Cook with them

Something from my Dessert recipes.

Updated October 2026. Prices change often, so check before you buy.