Individual moulds and tins

Many moulds for individual portions are available, such as the heart-shaped porcelain coeur à la crème mould with draining holes in the base to make a sweetened cream cheese pudding; ramekins, like very small soufflé dishes, sometimes oval, used for baked eggs, crème brûlée and so on; little porcelain or ceramic pots with lids for baked custard; metal timbale, dariole or casde pudding moulds with tall and sloped sides for crème caramel, small sponge puddings, vegetable purées and so on; shallow, oval metal moulds for eggs in aspic; metal rings for rum babas; and small loaf tins. Tins for individual pastries may be round and shallow (for tartlets or flans), round and deep (for pies), boat-shaped (plain or fluted) or conical (for cream horns). Small cake tins come in many shapes and sizes from tiny hearts, ovals and diamonds, to scallop-shaped madeleines.