Molds and ramekins

Baking molds and ramekins are used for tarts and tartlets, babas and savarins, brioche, madeleines, custards, soufflés, and more. For tarts, cookies, and cakes, non-stick or silicone molds are best. If you’re stuck with traditional molds—especially if you are making madeleines or financiers, which love to stick—butter the molds, refrigerate them, butter them again, and then flour them. When buying baking molds, keep in mind that some miniature tartlets require two molds per tartlet.