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Afterward, pour the egg mixture into the remaining cream mixture and whisk until well combined. Divide the batter into equal ramekins and place them in a baking pan. Pour the heated water into the pan until it reaches 1 ¾-inch height. Bake until the surface is set, but the middle is slightly jiggly.
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Instructions. Preheat the oven to 375 degrees. Spray four ramekins with cooking spray and set aside. In a small bowl, toss together the blueberries, flour, and sugar. Divide between the prepared ramekins. In the same bowl, toss together the sugar, flour, butter, and salt.
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Preheat oven to 350F. Have two 6-ounce** ramekins ready. In a large saucepan, melt the butter and 1/2 cup chocolate chips, stirring often so it doesn't burn. Remove from the heat and whisk in cocoa powder, sugar, and salt (batter will be a little grainy). Whisk in the egg and vanilla. Batter should smooth out.
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Beat in the egg yolk and vanilla. Then transfer batter to the ramekins. Wrap ramekins tightly in foil as you don't want the foil to fly around. Poke holes into the top for ventilation. Air fry at 310 degrees for 25 minutes or until tops are firm to the touch with a slight jiggle and internal temperature reaches 150F.
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Instructions. Preheat the oven to 350°F and set a rack in the middle position. Spray six ( 6-oz) ramekins with nonstick cooking spray. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
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First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet. Preheat the oven to 350. In a small bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and pinch of salt. Set aside. In a medium bowl, whisk together the egg yolk, milk, oil, vanilla, and coffee (or water).
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First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the 2 tablespoons butter. When the sugar is melted, scrape the mixture into the two ramekins, trying to divide it as evenly as possible. 3. Then, place one pineapple ring in the center of each ramekin.
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Butter 6, 4-5 ounce ramekins and set aside. Slice plums into thin wedges. Arrange in concentric circles to line bottom of each ramekin. Top with 1 teaspoon of jam per dish. Warm butter until just melted. Meanwhile, in a large bowl, beat egg with honey and sugar. Gradually drizzle in butter, whisking continually.
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For the cakes: Preheat oven to 350°F. Line the bottom of four 4-inch (7oz) ramekins with rounds of parchment. Grease the ramekins well. Set aside. With a stand mixer or hand mixer, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add egg, milk, oil, and vanilla extract and beat for 2 minutes.
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Baking in ramekins! You can make smaller portions of your favorite dessert without throwing away the extras (or putting on the extra pounds). Pie! Cookie! Brownie! Cake! Even fun recipes such as creme brulee and bread pudding.
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In another small bowl, beat the whipping cream until soft peaks form. Beat in the powdered sugar and vanilla. Add half of the whipped cream to the cream cheese, and beat on medium speed until combined. Repeat with the remaining half. Divide the cheesecake between two ramekins. Cover and refrigerate for at least 4 hours.
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With a ramekin, you can spoon in two tablespoons of chocolate chips and microwave them for 30 seconds, then add two marshmallows and microwave for another 15 seconds. Dip that gooey, chocolatey mess out with some graham crackers and satisfy your craving. It doesn't get much easier (or quicker) than that. 2. Banana Bread.
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Bring the ricotta to room temperature. Preheat the broiler and place the rack about 6 to 8 inches away from the heat source. Spread the blueberries in a shallow baking dish or divide them among 4 ramekins. Top with the ricotta that you will spread well all over the fruits to cover well.
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2. Old Bay Lobster Mac and Cheese. This Old Bay Lobster Mac and Cheese by Britney Breaks Bread is the ultimate comfort food. This recipe features perfectly seasoned broiled lobster mixed with macaroni and a delicious three-cheese sauce. 3. Baked Eggs in Ramekins with Spinach and Pancetta.
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Set the ramekins on a baking sheet. Melt the butter in a medium bowl in the microwave. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.
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Line six 6-ounce ramekins on a baking sheet. Prepare the apple layer: First, brush the 1 Tablespoon of melted butter into ramekins to grease them. In a large bowl, stir the apples, brown sugar, cinnamon, and nutmeg together. Divide apples between ramekins. Make the crumb topping: Use a fork to mix this crumb topping.
