Norpro 8oz/240ml Porcelain Ramekins, Set of 4

Worked as advertised. My soufflés were perfect in these.

These are very good weight have a good size for dessert, ice cream highly recommend

These are the perfect size -- truly great for portion control. I don't actually use them for a lot of baking but you can tell that they would be good for small individual dessert portions. Very useful for snacking on something when I get home from work and am a little hungry but don't want to kill my appetite by over-snacking before dinner (e.g., salsa, dips, etc). They are also small enough to fit on a dinner plate with the other components of the dish when you have a loose side that it would be neater to contain (e.g., beans, rice, corn, etc). One thing I've noticed is that they get HOT in the microwave very fast while the actual food content typically requires quite a bit of additional time to get to the same temperature. That's really my only qualm. I have had these for a year now and I don't use them everyday but can tell that they will last virtually forever as the quality is solid. No cracks, chips, or any other kind of wear problems yet. I stack them two-high and wouldn't recommend more than that as others have noted. There are somewhat pricier ramekins (I got these for $9) but quality-wise I see no reason to pay more for the basic design. I would suggest looking elsewhere only if you find the stackable quality very important and/or are interested in a cooler pattern, shape, or color.

Well, I love these little ramekins! I had a dozen at one point, and my growing "octopus on crack", as we lovingly call him, has helped us break all but four. So, I was excited when I caught these on a day they were at a great price! My WHOLE order was meticulously packed- except these. Not a bit of protection on them in the midst of bigger things more well-wrapped. So, they were pretty much broken to bits upon delivery (but the only thing in my box that was so, to my surprise). I called Amazon, and they immediately sent me out a replacement, which, upon arrival, were well-protected and whole. Hallelujah- I have some more ramekins for the Octopus to break. If you can't tell, they are breakable. They're porcelain! They're sturdy, unless dropped, or thrown around by UPS workers. So, get them- they are lovely, functional and great. But, if you (or a loved one, or a not so loved, unknown one) handles them improperly, they will break. Yay for Amazong Customer Service, though!!

1 cup doesn't always mean 1 cup. Yes, it does, but not an useable cup. On the attached picture you can see two ramekins, both are 1 cup. The one on the left is this one I bought here and relates to this review. Obviously, it does fit a whole cup of jello liquid. However, if you were to use it for baking something it would overflow, and the one on the right (my old 1 cup) is a better option. It is durable and the color keeps even after baking things that stick to it. Therefore, it deserves all the stars, but I am subtracting one because of the design that allows for not wiggle room for baking a cup (which has overflown plenty in my oven).

Received well-packed with no damage. 4 oz fills to the line, perhaps 6.5 to 7 oz to the rim. I use these for Creme Brulee as I like this proportion of custard to caramel topping better than the shallow dishes. My scaled down recipe for this set of 4 ramekins: Preheat oven to 300 degrees and put the kettle to boil about 4 cups water. Microwave 14 oz heavy cream in a 2 cup pyrex measuring cup for 2:40 minutes. Add 1 teaspoon vanilla essence. Place 4 large or 5 medium egg yolks (preferably at room temperature) in a glass or stainless steel bowl and whip with a pinch of salt and 1/4 cup granulated sugar until blended and sugar is dissolved. Trickle hot cream into the egg mixture very slowly at first, stirring to prevent egg from curdling. Pour in all the cream, stirring to combine. Wash and rinse the measuring cup, strain the custard mixture into it to remove any solids or milk skin. Pour into the ramekins -- this amount of mixture will fill the 4 to the ridge line. Place ramekins in a hot water bath (I use a 9" square cake pan with a silpat folded in the bottom to protect the ramekins from the heat of the metal - see my picture with three empty ramekins and one creme left for me to eat later -- yummy). Tip: place 3 ramekins in the pan, pour in the hot (not boiling) water to halfway up the ramekins, then put the 4th GENTLY into place -- don't burn your fingers! This will reduce splashing water into the egg mixture. Bake for 45 minutes to an internal temperature between 170 and 175 degrees (jello-like consistency). Cool to room temperature then chill in refrigerator at least 2 hours, overnight is better. Will keep nicely for 4 days if you can resist these goodies in the fridge! To serve, add a teaspoon of granulated sugar to each ramekin, shake to spread evenly. Torch the sugar until it is bubbling and browning, sit for a couple minutes to cool then serve. Melted sugar will form a caramel crust which your guests will enjoy cracking to get the custardy goodness below! I recommend the Iwatani Culinary Butane Torch https://www.amazon.com/gp/product/B01HVZR3DI/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 as this uses regular butane gas obtainable at hardware stores and your local W**M*** (about $3 per 8 oz can). The torch screws directly onto the butane can, and you need less than a minute per creme brulee, more like 30 seconds. A can of butane will last a long time! It's also safe - disconnect the torch when you're finished using it and keep it separate from the fuel. Easy to use (built-in trigger piezo ignition) and flame is controllable by two dials - one at the back for the amount of gas being fed to the torch, the other on the barrel to control the air/gas mixture. It will make you feel like a professional chef using this! Just don't point it at anybody, just at the food. Tip: for your first time, turn the gas feed to the OFF position when you attach to the butane canister, then open it a quarter turn and pull the trigger to ignite. You'll hear the gas hissing. And try this OUT-OF-DOORS where you can't burn the house down... just kidding.

I debated for weeks what size ramekins to buy. I finally went with the 8oz (though, as stated in other reviews, they don't actually hold a full 8oz.). Actually, that makes me double happy that I went with 8oz, but, I digress......these were perfect for pudding servings since I wanted enough head room to add sliced peaches on top. I look forward to making individual baked desserts next. Perfect amount for a nice dinner finish. As far as stacking. No, you can't stack them successfully. But that's not an issue if you store them in the boxes they come in. I really had to laugh at that complaint. Easy to store and keeps them safe from something falling on them or them falling over. I store most of my not often used things this way.....keep those original boxes, folks! I ended up getting two sets of these. Great price when I made my purchase. I highly recommend these.

These adorable ramekins are terrific for small pot pies, desserts and such, and also for warming sauces and for hot and cold dips. I have made scrambled eggs for one, quiche, melted chocolate, and melted cheese in these. They are just right for small amounts of olives, pickle slices, onions and relish. These are thick and heavy. Excellent quality! They are made of porcelain and measure 3 1/2 inches in diameter, and are 2" deep. They are dishwasher, microwave, freezer and oven safe. They hold 3/4 of a cup of liquid when filled up to the inside ridge, which is 1/2" from the top. One cup of liquid fills it to the very top. Great purchase. I intend to buy more in other sizes!