A ramekin is a small, straight-sided ovenproof dish used for baking and serving individual portions. Classically made of glazed ceramic or porcelain, it is the vessel for crème brûlée, baked eggs, cheese soufflés, potted meats, and molten-centred fondants, giving each diner their own neatly turned-out or in-dish serving. The small volume means rapid, even cooking, which matters for delicate custards that would curdle in a large dish. The word is also used for the food cooked in it, as in a ramekin of eggs en cocotte. Ramekins come in standard sizes, commonly holding around 100 to 200 millilitres, and their plain, sturdy design has made them a fixture of both restaurant kitchens and home baking.