ramekin

[ ram-i-kin ]

/ ˈræm ɪ kɪn /

a small dish in which food can be baked and served.

a small, separately cooked portion of a cheese preparation or other food mixture baked in a small dish without a lid.

Origin of ramekin

1700–10; < French ramequin < dialectal Dutch, Middle Dutch rammeken

Put in ramekin and bake 20 or 30 minutes in slow oven until well browned.

Dietetics for Nurses |Fairfax T. Proudfit
Sometimes Roquefort is added, as in the Ramekin recipes below.

The Complete Book of Cheese |Robert Carlton Brown
Anything used in a scramble or an omelet may be placed in the bottom of the ramekin.

The Myrtle Reed Cook Book |Myrtle Reed
A “left-over” which is otherwise hopeless may often be used advantageously in a ramekin with an egg.

The Myrtle Reed Cook Book |Myrtle Reed

Put a tablespoonful of the sauce into a ramekin, add a small peeled tomato, and cover with the sauce.

The Myrtle Reed Cook Book |Myrtle Reed

ramekin

/ (ˈræmɪkɪn) /

a savoury dish made from a cheese mixture baked in a fireproof container

the container itself

C18: French ramequin, of Germanic origin