Le Creuset Set of 4 Poterie Ramekin Set, Red  Product Reviews

"I can't wait to find more recipes for these terrific ramekins! I was a little concerned at first that the may be too small; but, after trying the Molten Chocolate Cakes recipe, I am looking forward to using them again and again. If you are a chocolate lover, definitely try Mary Davis' recipe...they baked up beautifully; and, they had a perfect gooey center. The make-ahead feature is a winner. Easy to handle and to clean. I adore Le Creuset!!"

"I have not been disappointed with Le Creuset yet. Use these over and over, in the oven or under the broiler for Creme Brulee - they always look new. Great!!!"

"These hold a little more than half a cup when filled to the brim. I can only guess the description statement that says they can hold 8 ounces when filled to the brim can only be refering to the 7 oz size. These are perfect for the standard 1/2 cup Creme Brulee, and they are taller, so that water won't splash in when you set them in a pan of water in your oven to bake. They are easy to clean, and the bottom stays cool when you torch the sugar on the top. They are easy to clean and come in 3 or 4 colors (Flame is not always listed, but I have the Red, Blue & Green versions). It works well for freezing sorbet as well, and for baking coddled eggs. I am very pleased with these versitile ramekins"

"These are great for a wide variety of uses and in this great red color they are very cute too! Cute, practical and useful - how good can they get! They are perfect to use for this recipe: MOLTEN CHOCOLATE CAKES For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent) 12 teaspoons plus 5 tablespoons sugar 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter 3 large eggs 3 large egg yolks 1 tablespoon all purpose flour 1 quart purchased vanilla bean ice cream Generously butter eight 3/4-cup ramekin or custard dish. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among ramekins or dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425F. Place ramekins/dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. Top each cake with scoop of vanilla bean ice cream and serve immediately. Makes 8 servings. Enjoy!"