The first dishes that often comes to mind when you think of ramekins is crème brûlée or soufflé — but they’re so much more versatile than that. Indeed, there are a number of great ways to use ramekins that don’t require a blowtorch or advanced skills! Ramekins are in fact a great way to make fun individual servings of baked savory pies, pastas and soups. These dishes may be decadent, but that’s the beauty of ramekins: they’re the perfect way to control your portion sizes!
One thing to keep in mind when adapting recipes for ramekins is that they may (but not always!) take less time than they would in a larger casserole dish. You can either subtract 25 degrees from the baking temperature or check on your ramekins in the oven periodically.
From classics like pot pie and lasagna to unconventional dishes like tomato soup with broiled cheddar lids and eggplant moussaka, check out these tasty dishes!
(click through to the end, or click the left arrow, for links to all 8 recipes in this slideshow)
There’s something about the melty cheese and bread on top of a big bowl of onion soup that gets my mouth watering.
Next page: French onion soup-inspired recipes!
Tomato Soup with Cheesy lid
Okay, I’ll be honest — half the reason I love French onion soup is because of the cheesy top. But why does onion soup get to dominate the cheesy lid category – there are plenty of other delicious, hearty soups worthy of the gooey goodness!
Luckily, I came across this recipe this recipe for roasted tomato soup with broiled cheddar and squealed with delight! The recipe promised the perfect merging of tomato soup and grilled cheese — and boy did it deliver!
I used this quick and easy recipe for the soup itself — but for the less ambitious, canned soup works as well.
Here’s the recipe for the cheesy lids, adapted from Smitten Kitchen:
- Tomato soup
- Baguette, cut into 1″ thick slices
- Coarsely grated cheddar to taste
- Preheat oven to 350 degrees.
- Fill ramekins with warmed soup and place them on a foil-lined baking sheet.
- Butter one side of the bread slices, and float them on top of the soup, buttered side up.
- Generously top with grated cheddar.
- Bake for 15-20 mintues, or until cheese is lightly browned and bubbling. Serve immediately.
By all means, experiment with the ingredients. I, for instance, substituted pesto for butter on the bread. As you might expect, the pesto added a whole new flavor dimension that plain ol’ butter couldn’t match!
I modified the above recipe with vegetable barley soup, whole wheat tuscan bread and smoked gouda cheese and it was equally delicious!
- Mushroom and Leek Soup with sourdough bread and gruyère cheese
- Minestrone Soup with crusty bread and fontina cheese
Classic Savory Pies
Recipe: Vegetable Pot Pie
Individual servings are the way to go when it comes to pot pies — all the crust you can ask for and less of a mess!
Recipe: (Vegetarian) Shepherd’s Pie
Shepherd’s pie is a nice wintertime treat.
Recipe: Baked mac and cheese
If you’re partial to breadcrumbs on your mac and cheese, making individual servings in ramekins is the perfect way to do it!
Recipe: Vegetarian Eggplant Moussaka
Moussaka is somewhat like a Greek version of lasagna — and equally as tasty!
Next page: quick links to every recipe
Share your favorite recipes and baking tips in the comments below!