29 Recipes to Make in Ramekins
These ramekin recipes give single-serving a whole new meaning.
Baked Egg & Stuffing Cups
Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does. I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Turkey and Mushroom Potpies
I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Lawrenceville, Georgia
Sweet Corn Creme Brulee
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make for a lovely presentation.—Maryanne Jensen-Gowan, Pelham, New Hampshire
Microwave Egg Sandwich
If you're looking for a grab-and-go sandwich, this is high in protein, low in fat and fills you up. Plus, it's only about 200 calories! —Brenda Otto, Reedsburg, Wisconsin
Twice-Baked Rutabagas
Mix it up for dinner by substituting your go-to spuds dish with rutabagas. This recipe bacon, cheese and whipping cream. Even the skeptics won't be able to resist a bite! —Lisa Bynum, Brandon, Mississippi
Burnt Custard
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska
Shiitake Scrambled Eggs in Puff Pastry
Easter brunch will be an event to remember with this elegant egg pastry as the main dish. Everyone will love the bold flavors and light texture. —Jamie Brown-Miller, Napa, California
S'mores Creme Brulee
A big bite into a scrumptious s’more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike. —Rose Denning, Overland Park, Kansas
Mediterranean Turkey Potpies
Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
Baked Fontina Orzo
The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.—Gilda Lester, Millsboro, Delaware
Croissant Pudding with Chocolate Kahlua Sauce
These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas
Broccoli Scalloped Potatoes
The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal—vegetable and all—in one standout dish. —Denell Syslo, Fullerton, Nebraska
Pumpkin Pie Custard
Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
Ham and Leek Pies
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
Oatmeal Brulee with Ginger Cream
This is an awesome dish for a chilly morning. I love the crispy, caramelized top and raspberry surprise at the bottom. —Yvonne Starlin, Portland, Tennessee
Three-Cheese Souffles
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Lemon-Ginger Creme Brulee
Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! —Scott Hunter, Sherman Oaks, California
Onion Yorkshire Puddings
This easy recipe is a cross between traditional Yorkshire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. —Emily Chaney, Blue Hill, Maine
Warm Chocolate Melting Cups
These little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas
Individual Turkey Potpies
Savory, creamy potpies are a great way to make those old leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.—Victoria Bond, Tempe, Arizona
French Onion Soup with Meatballs
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
Rum Raisin Creme Brulee
Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan
Amber's Sourdough Stuffing
All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida
Mini Reuben Casseroles
These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen
Pumpkin Creme Brulee
I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
Nectarine Plum Crisps
A fusion of late-summer fruits, these crisps make a simple dessert—and what's left can be kept for breakfast. Look for apple crisp mix in the produce department of your grocery store. —Nicole Werner, Ann Arbor, Michigan
Savory Turkey Potpies
This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona
Caramelized Baked Custards
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! —Joyce Moynihan, Lakeville, Minnesota