Porcelain ramekins

Come in handy for custards and soufflés. It’s ideal to have two sizes—5-or 6-ounce and 8-ounce; the recipes in this book call for 5-or 6-ounce ramekins, which are perfect for single-serving custards and soufflés. Crème brûlée dishes, which are shallow porcelain dishes with fluted edges, look dramatic at table. If you don’t have them, use regular porcelain ramekins, or try making crème brûlée in a baking dish and then bringing the dish to the table to serve.