Ramekins are sold by capacity, and the most common sizes are 2, 4, 6 and 8 ounces. A 4-ounce ramekin holds 1/2 cup and is about 3 to 3 1/4 inches across; a 6-ounce ramekin holds 3/4 cup and is about 3 1/2 inches across; an 8-ounce ramekin holds 1 cup and is about 4 inches across. The chart below lists every size you are likely to find, with the dishes each one suits.
Dimensions vary a little between brands, because a maker can reach the same capacity with a wider, shallower dish or a narrower, deeper one. If a recipe gives a capacity, go by the capacity; if it gives only a diameter, check how much your ramekin holds before you start.
Ramekin Size Chart
| Capacity | In cups | Typical diameter | Typical height | Best for |
|---|---|---|---|---|
| 2 oz | 1/4 cup | 2 1/2 to 2 3/4 inches | about 1 1/4 inches | dips, sauces, butter, condiments |
| 3 oz | 3/8 cup | about 3 inches | about 1 1/2 inches | mini desserts, panna cotta, prep bowls |
| 4 oz | 1/2 cup | 3 to 3 1/4 inches | 1 3/4 to 2 inches | custards, pots de crème, mousse, baked eggs |
| 6 oz | 3/4 cup | about 3 1/2 inches | about 2 inches | soufflés, molten chocolate cakes, crème brûlée |
| 8 oz | 1 cup | about 4 inches | 2 to 2 1/4 inches | mac and cheese, cobblers, individual pot pies |
| 10 oz | 1 1/4 cups | about 4 1/2 inches | about 2 1/4 inches | bread pudding, larger soufflés, side dishes |
| 12 to 16 oz | 1 1/2 to 2 cups | about 5 inches | 2 1/2 inches or more | individual casseroles, chili, soups |
A ramekin is a small, straight-sided serving dish, usually glazed ceramic or porcelain, made to go into the oven and then straight to the table. The straight sides are what make it work for soufflés: the batter climbs the walls as it rises.
How to Measure Your Ramekin
Most ramekins are not marked, so measure them once and remember the answer:
- Fill a liquid measuring cup with water.
- Pour it into the ramekin until the water reaches the rim.
- Read how much you used. 1/4 cup is a 2-ounce ramekin, 1/2 cup is 4 ounces, 3/4 cup is 6 ounces and 1 cup is 8 ounces.
- Measure across the top from inside rim to inside rim if a recipe asks for a diameter.
Recipes mean the capacity filled to the brim. You will rarely fill a ramekin that full: soufflé batter goes to the top, but custards and cakes usually go about three-quarters full.
Which Ramekin Size for Which Recipe
Crème brûlée and baked custards
Use 4- to 6-ounce ramekins. Shallow, wide dishes give more caramelized sugar per spoonful and bake more evenly than tall ones. Bake custards in a water bath at a low oven temperature (around 300 to 325°F) until the edges are set and the center still wobbles slightly.
Soufflés
6- to 8-ounce ramekins are the usual choice. Butter the inside and coat it with sugar (sweet) or grated cheese (savory) so the batter can grip the sides as it rises.
Molten chocolate cakes
Most lava cake recipes are written for 6-ounce ramekins. In 4-ounce dishes, cut the baking time by a couple of minutes so the center stays liquid.
Mac and cheese, pot pies and cobblers
8- to 10-ounce ramekins give a main-course or generous side portion. Set them on a sheet pan so any bubbling over does not land on the oven floor.
Dips and sauces
2- and 3-ounce ramekins hold one person’s sauce, melted butter or salsa.
Converting a Recipe to Ramekins
To divide a larger recipe into ramekins, work in cups. Find the volume of the original dish, then divide by the ramekin capacity:
- A 9-inch pie of custard filling (about 4 cups) fills eight 4-ounce ramekins or about five 6-ounce ramekins.
- An 8×8 pan (about 8 cups) of bread pudding fills eight 8-ounce ramekins.
- A 9×13 pan (about 14 cups) of mac and cheese fills about fourteen 8-ounce ramekins.
Smaller portions bake faster. A custard that takes 50 minutes in one large dish may be done in 25 to 35 minutes in 4-ounce ramekins, so start checking early. For other pan swaps, see the baking pan size equivalents chart and the 9×13 pan size dimensions.
Oven Safety and Care
- Check the base or the box. Most porcelain and stoneware ramekins are oven-safe, and many go under the broiler, but the maker’s limit is the one that counts.
- Avoid sudden temperature changes. Do not move a ramekin from the fridge straight into a very hot oven, or pour cold water into a hot one. Ceramic can crack from the shock.
- Use a sheet pan. Small dishes are easier to move in and out of the oven on a tray, and a water bath is easier to set up in a roasting pan.
- Glass and silicone versions work for custards and baked eggs, but silicone does not brown the sides and is floppy when full, so always set it on a tray.
Ramekin Size FAQ
- What is the standard ramekin size? There is no single standard, but 6 ounces (3/4 cup, about 3 1/2 inches across) is the size most recipes assume when they just say “ramekins”.
- Is a 4 oz ramekin the same as 1/2 cup? Yes. 8 fluid ounces equals 1 cup, so 4 ounces is 1/2 cup.
- Can I use a muffin tin instead of ramekins? For mini cakes and baked eggs, yes: a standard muffin cup holds roughly the same as a 3- to 4-ounce ramekin. It does not work for soufflés or anything served in the dish.
- Can I use coffee mugs? Oven-safe mugs can stand in for 8- to 12-ounce ramekins. Check that they are marked oven-safe first. For a ramekin breakfast idea, try these Mediterranean baked egg ramekins.
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