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Frankfurt am Main, Hesse... 60327Creme Brulee & Souffle Dishes
Bake and serve in style with professional creme brulee and souffle dishes.
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Frequently Asked Questions
Everything you need to know before you buy.
Crème brûlée and soufflé dishes are small, heat-resistant baking dishes designed for preparing individual desserts and baked dishes. They are commonly used to bake custards, soufflés, and other portioned recipes in ovens or water baths. These dishes typically have straight sides and thick walls that help distribute heat evenly during cooking.
The main difference is shape and purpose. Ramekins are smaller dishes used for baking and serving individual portions of desserts or savory foods. Soufflé dishes are typically larger and have taller, straight sides that allow the soufflé mixture to rise properly as it bakes. This vertical structure helps create the characteristic puffed texture of a soufflé.
Individual ramekin-style dishes typically range from about 3 to 8 ounces in capacity, while larger soufflé dishes may hold more depending on the recipe. Standard ramekins are often about 3–4 inches in diameter with straight sides that support even cooking and proper dessert presentation.
These dishes are commonly used to prepare desserts such as crème brûlée, custards, soufflés, molten chocolate cakes, and flans. They can also be used for savory recipes like baked eggs or small casseroles. The individual portion size makes them ideal for restaurant desserts and plated presentations.
Yes, most crème brûlée and soufflé dishes are designed to be oven-safe because they are made from materials like ceramic or porcelain that tolerate high baking temperatures. Many of these dishes are also safe for use in microwaves and dishwashers, although specific temperature limits depend on the manufacturer.
A ramekin is a small bowl-shaped dish used for cooking and serving individual portions of food such as crème brûlée, soufflés, and custards. Most ramekins hold about 50–250 ml (approximately 2–8 oz) and are designed to withstand high oven temperatures. In many kitchens, crème brûlée dishes are essentially a type of ramekin used for baking custard desserts.
Crème brûlée and soufflé dishes are commonly made from porcelain, ceramic, stoneware, or heat-resistant glass. These materials distribute heat evenly and tolerate high oven temperatures. Porcelain and stoneware are especially popular because they retain heat well and provide durable surfaces suitable for repeated baking in commercial kitchens.
Straight, tall sides are important because they support the rising structure of a soufflé as it bakes. The vertical walls help guide the expanding egg-based mixture upward, allowing the dish to develop its characteristic light and airy texture. This design prevents the batter from spreading outward during baking.
Crème brûlée dishes are made from heat-resistant materials that can withstand high temperatures and direct heat from a torch or broiler. After the custard is baked and chilled, sugar is sprinkled on top and caramelized to create a hardened crust. The sturdy dish helps maintain the custard structure during this process.
Restaurants typically consider dish capacity, material durability, heat resistance, and ease of cleaning when selecting these baking dishes. Porcelain or stoneware ramekins are often preferred because they distribute heat evenly and withstand repeated oven use. Stackability and consistent portion sizes are also important for efficient service in commercial kitchens.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S. stocking 100,000+ items from True, Vulcan, Hoshizaki and more, ships free next-day nationwide, and beats competitors by 8–15 % with zero freight.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S., stocking 100,000+ products from True, Vulcan, Hoshizaki and more in our own warehouse. We ship free next-day nationwide, beating competitor prices by 8–15 % with zero freight or middle-man markup.
