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also ram·e·quin  (răm′ĭ-kĭn)
1. A small ceramic bowl used for baking and serving.
2. A dish made with cheese, eggs, and bread crumbs or unsweetened puff pastry, baked and served in such a bowl.

[French ramequin, perhaps from Dutch dialectal rammeken, toasted bread, or from Low German ramken, diminutive of ram, cream (from Middle Low German rōme).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(ˈræmɪkɪn) or


1. (Cookery) a savoury dish made from a cheese mixture baked in a fireproof container
2. (Cookery) the container itself
[C18: French ramequin, of Germanic origin]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


or ram•e•quin

(ˈræm ɪ kɪn)

1. a portion of food, esp. a cheese preparation, baked and served in an open dish.
2. the dish itself.
[1700–10; < French ramequin < dial. Dutch, Middle Dutch rammeken]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.ramekin - a cheese dish made with egg and bread crumbs that is baked and served in individual fireproof dishes
dish - a particular item of prepared food; "she prepared a special dish for dinner"
2.ramekin - a small fireproof dish used for baking and serving individual portions
dish - a piece of dishware normally used as a container for holding or serving food; "we gave them a set of dishes for a wedding present"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.


[ˈræmɪkɪn] n (also ramekin dish) → ramequin m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005


n (Cook)
kleiner Käseauflauf
(also ramekin dish)Auflaufförmchen nt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
References in periodicals archive ?
You just warm the haddock in the cream until it's nearly cooked and when it goes through the oven in the ramekins, that will finish the cooking.
INGREDIENTS SERVES 4 Oil 4 large slices smoked salmon big enough to line the ramekins - plus extra for covering the top For the filling: 2 good tbsp cream cheese 1tbsp plain unsweetened yoghurt or double cream 50g fresh white cooked crab meat or well drained tinned salmon 1tsp chopped fresh dill 1tsp snipped chives Seasoning to taste - remember salmon can be very salty DIRECTIONS Grease four small ramekins or timbales with oil then line each one with cling film.
Take four ovenproof ramekins and spray them with low-calorie cooking spray.
Grease your ramekins with cooking oil spray, or brush them lightly with oil.
For the puddings: One 500g panettone Six medium free-range eggs, lightly beaten 100g unrefined golden caster sugar Two vanilla pods, split and de-seeded 1 tsp cassia (sweet cinnamon) 1 tsp ground ginger The grated zest of one clementine 400ml whole milk 200ml double cream A splash of golden rum or Cognac (optional) For the clementine sauce: Four clementines 125g unrefined golden caster sugar One cinnamon stick Two star anise Six cloves Eight black peppercorns A splash of lemon juice Water Extras: Six ramekins, about 8cm in diameter A little butter for greasing A suitable baking tray with high sides A teatowel Firstly, let's make the confit sauce: Slice the clementines, skin and all, very thinly.
If serving many guests, prepare two of the camembert cheese (put them in separate ramekins or terra-cotta dishes), arrange the dishes side by side on a baking tray and bake them together.
Pour in ramekins. Take a baking tray and place the ramekins.
Lightly grease four 12-13cm ovenproof blini pans or ramekins with butter.
Put a good spoonful of the pudding mixture into the bottom of the ramekins.
Rub softened butter over the insides of the ramekins, then use a pastry brush to go over it with upward strokes; this helps the souffles rise.