Used to hold small souffles, dips, small desserts and other recipes, ramekins work as versatile kitchen and dining dishes. Making your own completely edible ramekins proves to be an easy-to-achieve project that adds a festive kick to your favorite small-serving recipes. Using a few basic kitchen items and a couple of hours of your time, making homemade ramekins allows you to enhance the actual recipe you're using.
Add 1 gallon of water and a pound of granulated sugar to a stock pot.
Bring the sugar water to a rolling boil.
Stir the boiling sugar water slowly with a plastic spoon as you keep an eye on the consistency of the mixture.
Allow the water and sugar to boil, uncovered, for 30 minutes.
Stir the resulting caramel with the plastic spoon after it has boiled. Reduce the heat to simmer.
Continue to stir the caramel as it simmers, allowing it to thicken. Simmer the mixture for 15 minutes.
Drizzle the thick, hot caramel sauce over an upside-down cupcake pan. Allow the drizzle to make several small crisscross patterns over each raised mold of the pan.
Allow the caramel coating to cool and harden over the cupcake pan for 15 minutes.
Drizzle another layer of the caramel sauce over the hardened caramel shells coating the upside-down cupcake pan and allow it to cool for another 10 minutes. Repeat this step three more times, until the caramel coating is an inch thick and surrounds all sides of the raised cupcake molds.
Use a sharp paring knife to cut an outline around each raised cupcake mold.
Pry the caramel coating in one piece from each of the raised cupcake molds.
Fill each caramel ramekin with your choice of dessert such as ice cream, pudding or a low-fat cottage cheese. Use leftover caramel as a topping.