Here at Dowan we want to help you produce a kitchen that you’re proud of. Whether you’re looking to host a dinner for friends and family, or simply lay out some tasty snacks for a gathering, our ramekin bowls have got you covered. Coming in a plethora of designs and colors to suit all kitchens and seasons, our ramekin bowls will be a welcomed addition to your kitchenware.
We’ve chosen four of our ramekin bowls and paired them with a recipe to suit each season, hoping to ignite the cook within you and find multiple uses for our bowls.
A season of rebirth, newness and fresh food, our Ceramic Souffle Dessert Ramekin Bowls subtly emulate a flower. The recipe for our spring bowl is…
Broccoli Scalloped Potatoes
¼ cup of butter, cubed
2 tbsp chopped onion
4 garlic cloves, minced
5 tbsp flour
¼ tsp white pepper
1/8 tsp salt
2 ½ cups milk
2 cups shredded cheese
2 pounds potatoes, peeled and thinly sliced
2 cups cooked ham
2 cups of broccoli
Step 1 – Preheat oven to 350 degrees. Take some butter and lightly coat the inside of the ramekin bowls. On a hob, add to a pan the onion and garlic, stirring until tender. Then add in the flour, white pepper and salt until combined. Gradually whisk in the milk. Once everything is combined bring to a boil and constantly stir until thickened.
Step 2 – Once thickened, add a cup of cheese. Reduce the heat and stir until melted, creating a thick sauce. Remove from heat once complete.
Step 3 – Add the potatoes, ham and broccoli into the sauce, stirring gently until everything has been coated with sauce. Evenly distribute into the ramekin bowls.
Step 4 – Bake for 40 minutes, covered. Once cooked, sprinkle the remainder of the cheese and bake uncovered until potatoes crispen and the cheese is melted. Approximately 20 minutes.
The time where we all rush to the beaches and visit the coast, our Scenery Collection of ramekin bowls perfectly captures the essence of the ocean. The perfect dish for our summer recipe which is light and perfect for snacking.
Toasted Paprika Chickpeas
1 (15 ounces) can no-salt-added garbanzo beans (chickpeas), drained
4 tsp olive oil
½ tsp paprika
¼ tsp salt
¼ tsp garlic powder
¼ tsp ground cumin
⅛ tsp black pepper
Dash of cayenne pepper
Step 1 – Preheat the oven to 450 degrees F. Pat the chickpeas with a paper towel to remove any excess liquid. Remove the thin skins and place in a bowl. Next drizzle with olive oil and stir until all have been coated. Pour onto a baking tray with baking paper then place in oven for 20 minutes, stirring halfway through.
Step 2 – After 20 minutes, remove from oven and sprinkle the paprika, salt, garlic powder, cumin, black pepper, and cayenne pepper evenly over the chickpeas. Place in oven for 12 minutes until dried and crispy.
*Allow to cool before eating.
Rich earthy colors fill our palettes during the season. Complimenting the outside hues of green is the New Day Collection. A recipe to warm the hearts and hands after an autumnal rain shower and cold winds is a Berry Crumble.
8 ounces strawberries, halved (or quartered if large)
6 ounces blueberries
6 ounces blackberries
Juice from 1/2 a lemon
Zest from 1/2 a lemon
1/4 cup granulated sugar, divided
1/2 tablespoon cornstarch
1/2 stick of unsalted butter, softened and cut into chunks
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup old-fashioned oats
1/2 teaspoon cinnamon
Step 1 – Preheat the oven to 350 degrees
Step 2 – In a large bowl place the fruit, lemon juice, zest, two tablespoons of granulated sugar and the corn-starch. Set aside.
Step 3 – In a separate bowl, mix the flour, brown sugar, oats, cinnamon and remaining granulated sugar. Once combined, mix the butter in using your hands until the mixture forms a crumble.
Step 4 – Evenly fill each ramekin bowl with the fruit mixture and crumble mixture on top. Bake for 30-35 minutes.
A time where we indulge in the good stuff, our Modern Bohemian collection is the dish for a rich meal or dessert. Recalling patterns on winter socks and Christmas jumpers, a Christmas-inspired recipe is perfect for this bowl.
50g unsalted butter
135g caster sugar
210g dark chocolate (at least 70%)
2 tsp ground ginger
2 tsp dark rum
Vanilla extract (added amount depends on preference)
5 eggs, separated
Step 1 – Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Step 2 – Melt half of the butter and use to brush a coat on the inside of the eight ramekins.
Step 3 – Using 25g of sugar, pour the contents into a ramekin bowl. Gently move the sugar around the bowl until it’s covered in a light coat. Pour the excess sugar into the next ramekin bowl and repeat until all eight bowls are butter-and-sugar-coated.
Step 4 – Place the chocolate, ginger, rum, vanilla extract and the remaining butter into a bowl. Place over a pan containing hot water on the hob. The bowl should not touch the hot water. Stir until melted and smooth.
Step 5 – Take the bowl away from the heat and stir in the egg yolks, one at a time.
Step 6 – Separately, whisk the egg whites until stiff peaks are produced. Slowly add the whisked whites into the chocolate mixture until all is combined.
Step 7 – Disperse the soufflé mixture evenly across the eight bowls and bake for 11 minutes. Once baked, pour the custard (warm or cold) into the center of each soufflé.
*Don’t bake until the last possible minute or they will collapse. Resist opening and checking on them whilst in the oven.
Those were our top ramekin bowl recipes to last you throughout the whole year. Allowing a glimpse into the recipe world for the ramekin bowl, we hope you’ve been inspired to buy a dish or two to add to your own kitchen.