Can I really put frozen ramekins in a preheated oven?
I found a make-ahead chocolate souffle recipe that calls for freezing prepared ramekins and then pulling them out (without thawing) and baking in a preheated 400F oven. Isn't that a bad idea, risking cracking the ramekins from the thermal stress?
The recipe is originally from America's Test Kitchen (paywalled, sorry), so I'd expect it to be pretty trustworthy, but this seems a bit scary!
Best Answer
It's going to depend on the material your ramekins are made from. If you have glass ones, maybe they'll break.
But the typical porcelain ones should be fine. Keep in mind they're used for crème brûlée, which is prepared by chilling to set, followed by topping with some sugar, then caramelizing by either a torch or placing right under a broiler.
Cold to broiler or torch is a much bigger thermal shock than cold to cold to oven.
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Can ramekins go from freezer to oven?
You're safe moving these directly from the freezer into a hot oven. The high-gloss glaze is ultra-tough, resisting chips, scratches, and stains, so even though these ramekins are on the pricey side, they are a good bet for everyday use.Can you put ramekins directly in the oven?
Because ramekins are so small, heat easily gets to the middle of what you are cooking in them. Sometimes you put them straight in the oven, sometimes you put them in a water bath first and then into the oven. They can also go in pressure cookers, and many may also be microwave safe (check with the manufacturer.)Can you freeze food in ramekins?
Made of durable ceramic, tempered glass, melamine or porcelain, ramekins are oven-, dishwasher-, microwave- and freezer-safe. They come in a variety of colors and sizes from 1.5 to 7 ounces.Are ramekins heat resistant?
Ramekins are designed to be as heat-resistant as possible, so they are often made of glazed stoneware, including ceramic or porcelain. That heat resistance is especially valuable when using a blowtorch to caramelize the sugar atop a cr\xe8me br\xfbl\xe9e.How To Reheat Neapolitan Pizza
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Answer 2
I wouldn't worry about it too much -- those cold ramekins are still going to heat up relatively slowly over minutes.
Dunking super hot ramekins into cold water, on the other hand, will cool them down in a matter of seconds which is where you're more likely to experience catastrophic thermal shock.
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