nasch-deko's News: Souffle recipe. Apr 13, 2020 · Bring the mixture to a simmer over me

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Jul 11th, 2024

Turn the heat down to low, and pour in the cold milk, and whisk. Cold milk helps prevent lumps. Keep whisking until the mixture thickens and becomes nice and silky smooth, it will take 3 to 4 minutes or so. Pour the hot roux into the bowl of chopped room temp chocolate and allow it to sit for a minute or so.Preheat the oven to 175˚C. 2. Using a pastry brush, line the inside of 6 ramekins with soft butter in upwards strokes then dust with sugar until evenly coated. 3. Begin whisking the egg whites with half the sugar in a stand mixer. As the whites stiffen, gradually add the rest of the sugar a spoonful at a time. 4.Apr 13, 2020 · Bring the mixture to a simmer over medium heat and cook until the mixture is as thick as Greek yogurt and pulling away from the sides, about 3 minutes. Remove from the heat and stir in the measured cheeses and stir until all the cheese is melted. Add the egg yolks one and a time and whisk until smooth. The eggs should be whipped to very stiff peaks. If adding sugar, add half the amount at the start then gradually whisk in the rest. When mixing the eggs and the base together, it is best to do this in two parts; fold one third of the egg white into the base with a spatula and beat until fully incorporated. Next, very gently fold in the rest of ...Pour out the free sugar. Tap each ramekin (upside down) so that any excess sugar drops out. Slice each biscuit to desired thickness into a bowl and add sufficient Grand Marnier to soak the slices. Preheat oven (non fan forced) to 200 °C (392 °F). Whilst oven is heating, place the cream into the mixing bowl.Combine the cornflour and water in a small bowl and mix to form a smooth paste. Remove the pan from the heat and whisk in the cornflour paste. Return to the heat and cook, whisking continuously, for 30 seconds or until thickened. Pour the passionfruit mixture into a large bowl and refrigerate until cold. Place the eggwhites in the bowl of an ...A cool delicious souffle recipe, fruit souffle is a fruit flavoured dessert recipe prepared from eggs, mixed fruits, sugar and chopped nuts. A tempting a nd mouthwatering dessert item, chilled fruit souffle is best enjoyed on a hot summer afternoon. Caramel souffle is a fluffy and soft baked cake with caramel.Learn how to make soufflé, a classic French dish that is rich, creamy and light at the same time. Find decadent soufflé recipes for chocolate, potato, spinach, cheese, sweet potato …Steps to Make It. Gather the ingredients. Preheat the oven to 375 F. Brush the inside of a 4 to 6-cup soufflé or deep casserole dish with 1 1/2 tablespoons of the softened butter, or grease six (5 to 6-ounce) …Jul 13, 2020 · Put the egg whites in a bowl to mix separately. Put egg yolks, milk, flour, mustard, salt, butter, and cheese in the blender. Blend on low to start and increase as needed to blend everything into a thick and smooth batter. Pour the batter into a pan on your stove. Heat on low, stirring constantly, until the mix thickens. Mix in half the cheese as well as the chives, if using. Add remaining beaten whites, and, using a silicone spatula, gently fold them into the soufflé base just until well combined. In a 9- or 10-inch nonstick skillet, melt butter over medium heat until foaming. Scrape soufflé base into pan.Instructions. Preheat oven to 375 F. In the bowl with the yolks, add the toppings, green onions, cheese, salt, pepper and mix well. Whisk the egg whites until soft peaks in a stand mixer or hand mixer or with a frother. Fold the egg whites into the yolks a bit at a time until all the whites have been folded in.Jan 6, 2020 · This recipe will work for all three just change the amount of citrus to your taste. This souffle suits a rich dinner very well as the citrus cuts through any heaviness you may feel, thus making it a great dessert with rich French dishes. These classic yet easy to make souffle recipes feature flavors ranging from orange through to chocolate. The ... Whisk in the milk until smooth and there are no lumps. Over medium heat, add the butter and bring to a gentle simmer, whisking until the mixture has thickened about 2 to 3 minutes. Remove from the heat and stir (with a spatula) in the chocolate until smooth. Allow cooling slightly.Jun 25, 2009 · Blend in sugar and vanilla extract. In a large bowl using a hand mixer, beat egg whites until medium peaks form (in between soft and stiff). Fold strawberry puree into the egg whites. Divide mixture between prepared ramekins and place ramekins on a tray so you can easily transfer them to the oven. Normal Ramekins. STEP 1: Preheat the oven to 350 degrees (F). STEP 2: Spray the ramekins with non-stick spray and add a small spoonful of sugar to each. Spin the ramekin around until the sugar coats the entire inside of the ramekin. STEP 3: Juice the lemons into a strainer set over a bowl.You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, an...1. Preheat the oven to 400°F. In a large skillet over medium heat, warm olive oil. Add the onions, red bell peppers, and artichoke hearts. Sauté until the onion is translucent and fragrant, about 5 to 7 minutes. Add the spinach and cook for 2 to 3 minutes, until wilted. Let the mixture cool slightly.Sep 24, 2018 · Custard – In a heavy-bottom saucepan combine – egg yolks, half the sugar, and half the salt, cream cheese, pumpkin puree, vanilla, flour, milk. Cook over medium-low heat stirring continuously until thickened and reduced to 1/3 its original amount. Set aside to cool to just warm. 29 Recipes | Page 1 of 4. Pistachio soufflé with chocolate sorbet. by Jozef Rogulski. Lemon soufflé with lime sorbet. by Andy Waters. Soufflé Suissesse. by Michel Roux Jr. Raspberry soufflé. by Dominic Chapman.Learn how to make a light and airy lemon soufflé with this easy and delicious recipe that requires just a few ingredients and 40 minutes of your time. Follow the step-by-step instructions, tips, and tricks to …Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment. Place on a baking tray. Put the onion into a saucepan with the milk and bay leaf. Bring to a ...Preheat oven to 350F (176C) and remove any extra rack in the oven. Souffle should be baked on the lowest rack possible. Then grease a 6-cup (1440 ML) soufflé dish with melted butter. Add bread crumbs and move dish to distribute the crumbs until they coat all sides of the dish. Set aside.Learn how to make soufflé, a classic French dish that is rich, creamy and light at the same time. Find decadent soufflé recipes for chocolate, potato, spinach, cheese, sweet potato …Slowly whisk in warmed milk to egg mixture for one minute. Then whisk in Grand Marnier and vanilla extract and set aside. Beat two egg whites in a small bowl until soft peaks form. Add 2 Tablespoons granulated sugar …Learn how to make a show-stopping dessert with this elegant and easy recipe for Grand Marnier soufflé. You only need six ingredients and 55 minutes to bake two soufflés with a rich orange liqueur flavor and …Recipe Instructions. Here’s how you can make this delicious egg soufflé: Preheat your oven to 375 degrees. Spray Pam into an 8×8 baking dish to prevent sticking. In a large bowl, mix the eggs together. Add the cottage cheese, cheddar cheese, Bisquick, and milk to the bowl. Stir until the mixture becomes smooth.12 Slides. Courtesy of Martha Stewart. Puffed, golden soufflés get their airy texture from whipped egg whites and can be flavored with sweet or savory ingredients. 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Method. 1. Generously butter six 125ml ramekins; it's important to butter the sides all the way to the rim to help the soufflés rise. Refrigerate ramekins until butter is set (15 minutes), then dust liberally with caster sugar. 2. For chocolate cream, whisk egg, egg yolks, and sugar in a bowl until pale and fluffy.Sep 24, 2012 · Start whisking on medium speed (Speed 4) until the egg whites become opaque, foamy, and bubbly, about 2 minutes. Then, slowly add ½ cup sugar, one-third of it at a time, while the mixer runs. Once you’ve added all the sugar, increase the mixer speed to high (Speed 8–9) and beat the egg whites until you have firm peaks. 1. Preheat the oven to 400°F. In a large skillet over medium heat, warm olive oil. Add the onions, red bell peppers, and artichoke hearts. Sauté until the onion is translucent and fragrant, about 5 to 7 minutes. Add the spinach and cook for 2 to 3 minutes, until wilted. Let the mixture cool slightly.Add 1/3 of the stiffly beaten whites into what should now be the lukewarm temperature soufflé base along with half the grated cheddar. Use a rubber spatula, run under the batter scraping the bottom of the bowl while folding the batter up and over onto the whites. Turn the bowl 1/4 turn clockwise. Repeat.Preheat oven to 350℉/177℃. Make the sweet potato puree – Place in a large mixing bowl while sweet potatoes are still hot, with brown sugar, egg yolks, vanilla extract, and evaporated milk. Thoroughly mix using a handheld mixer; a stand mixer works just as well. (Photos 5-8)Apr 8, 2022 · Butter for the ramekins. icing sugar to sprinkle before serving (optional) Preheat your oven to 350F (180C) and put on an apron as raspberry puree tends to stain. Put the raspberries (I use frozen but fresh in season would be lovely) in a small saucepan with 50g sugar and a splash of water. Instructions. Butter or spray with cooking spray (2) 1 cup ramekins. Preheat oven to 350. I use my convection toaster oven to cook these. Place 2 T chopped meat in each ramekin. Place 1/4 c cheese on top of meat. Add 1 T of green chilies on top of cheese. Mix eggs, milk and seasonings together. Whisk well.Transfer the cooked and slightly cooled potatoes to a large bowl, then use a potato masher to mash both the potatoes and the garlic. In a small bowl, whisk together egg yolks, milk, and the remaining teaspoon of salt. Slowly stir that into the mashed potatoes, then fold in the parmesan cheese. In a separate, very clean bowl, beat the egg whites ...Feb 1, 2021 · Soufflé Batter 4 Tablespoons ( 1/4 cup; 60g) unsalted butter, cut into 4 Tablespoon size pieces 4 ounce ( 113g) semi-sweet chocolate bar, coarsely chopped* 3 large eggs, separated* 1 teaspoon pure vanilla extract 1/8 teaspoon salt 1/8 teaspoon cream of tartar 3 Tablespoons ( 38g) granulated sugar Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes. Remove the pan from the heat and whisk in the mustard ...Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl. Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes.The best soufflé dishes are the ones made from pottery or ovenproof glass with straight sides, which allow the batter to rise to its maximum height. Generally speaking, a 4-eggs soufflé should be baked in a 6-cups (1.5-liter) capacity dish, while a 6-eggs one requires an 8-cups (2-liter) dish. Never use a dish bigger than 8-cups (2-liter ... Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes. Remove the pan from the heat and whisk in the mustard ...Lightly grease a 2-quart souffle dish with cooking spray or softened butter, then add the remaining 1/2 cup Romano and rotate the dish to coat the bottom and sides with the cheese. Preheat the oven to 185°C/gas mark 4. 7. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk. 8. Butter the ramekin well, and using a microplane dust the inside of the ramekins ...This recipe will work for all three just change the amount of citrus to your taste. This souffle suits a rich dinner very well as the citrus cuts through any heaviness you may feel, thus making it a great dessert with rich French dishes. These classic yet easy to make souffle recipes feature flavors ranging from orange through to chocolate. The ...

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Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, …Preheat the oven to 185°C/gas mark 4. 7. Beat the crème pâtissière until it's smooth, then gently fold two spoonfuls of the egg white into the the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together with a whisk. 8. Butter the ramekin well, and using a microplane dust the inside of the ramekins ... You want to gently fold in the whites only until the point where the streaks of white disappear. Until you do this a few times, you’ll probably feel as though you’re under-mixing. Chances are: you’re not. Use Fresh Room Temperature Eggs: Your eggs will act the way you want them to if they’re room temperature.Step 1. Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1½-quart soufflé dish. Coat bottom and sides thoroughly with sugar, tapping out excess. For the best rise, make sure there is sugar covering all the butter on the sides of the dish. Step 2.Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with three types of cheese, Swiss, Cheddar ...Newsroom. We have delicious savory soufflé recipes that are sure to delight your guests. Learn how to cook a soufflé with these simple tips from the Incredible Egg. Method. 1. Generously butter six 125ml ramekins; it's important to butter the sides all the way to the rim to help the soufflés rise. Refrigerate ramekins until butter is set (15 minutes), then dust liberally with caster sugar. 2. For chocolate cream, whisk egg, egg yolks, and sugar in a bowl until pale and fluffy.Step 3. Place a rack in middle of oven and preheat to 475°. Place 3.5 oz. bittersweet chocolate (70% cacao), chopped, in a medium heatproof bowl. Heat ½ cup heavy cream in a small saucepan over ...To Prepare the Ramekins. Brush the ramekins with ½ Tbsp unsalted butter at room temperature, using upward strokes. With 4 tsp sugar, put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove the excess sugar from the ramekin and chill in the refrigerator to set.Apr 20, 2023 · In the bowl of an electric mixer fitted with the whisk or beaters, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites. Beat on medium speed until smooth. Mar 29, 2023 · Set aside at room temperature for 10 minutes to cool down. Meanwhile, beat the egg white with a hand mixer until a stiff peak forms. Set aside. Bring back the saucepan with the milk mixture and stir in the egg yolk, salt, pepper, and nutmeg. Whisk quickly to prevent the egg yolk from cooking and scrambling. Sep 19, 2018 · Preheat oven to 375F/190C. Lightly butter 3 small ramekins/souffle dishes. In a medium bowl, blend together the pumpkin, brown sugar, cinnamon, nutmeg, allspice and egg yolks until well combined. In a separate bowl (make sure it's very clean with no grease), whisk the egg whites until becoming fluffy. 29 Recipes | Page 1 of 4. Pistachio soufflé with chocolate sorbet. by Jozef Rogulski. Lemon soufflé with lime sorbet. by Andy Waters. Soufflé Suissesse. by Michel Roux Jr. Raspberry soufflé. by Dominic Chapman.9. Salmon Soufflé. I’m bringing you back to the 1950s with this salmon soufflé recipe from Betty Crocker. Full of freshness, it might look fancy and complicated, but it’s actually pretty simple to make. You’ll use …Preheat oven to 400F (200C) While the oven preheats, whip the egg whites. Once foamy add cream of tartar. Once opaque slowly add the sugar while the whites whip to stiff peaks and glossy. Then place one dollop of whites into the base and fold to …Put the egg whites in a bowl to mix separately. Put egg yolks, milk, flour, mustard, salt, butter, and cheese in the blender. Blend on low to start and increase as needed to blend everything into a thick and smooth …How to Make the Best Soufflé (It’s Much Easier Than You Think) And yes, it’s supposed to fall, Claire Saffitz writes. 102 Delicate and sensitive soufflés are absolutely …

How to Make the Best Soufflé (It’s Much Easier Than You Think) And yes, it’s supposed to fall, Claire Saffitz writes. 102 Delicate and sensitive soufflés are absolutely …It’s like a pudding or a cloud of cheese — so warm and comforting on a cold evening. Prepare the baking dish and heat the oven: Butter your oven-safe bowl or soufflé dish and sprinkle lightly with a little extra Parmesan cheese. Set aside. Move an oven rack to the bottom of the oven and turn your oven on to the broil setting.Add 1/2 cup spinach dip to the whisked eggs and then add the cooked roux mixture. Mix until combined, then add 1/2 any kind of cheese (we used Colby Jack). Mix all together then divide into four and put inside the puff pastry in ramekins. Fold the edges over. Beat 1 egg in a bowl.Custard – In a heavy-bottom saucepan combine – egg yolks, half the sugar, and half the salt, cream cheese, pumpkin puree, vanilla, flour, milk. Cook over medium-low heat stirring continuously until thickened and reduced to 1/3 its original amount. Set aside to cool to just warm.To Prepare the Ramekins. Brush the ramekins with ½ Tbsp unsalted butter at room temperature, using upward strokes. With 4 tsp sugar, put 1 tsp sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove the excess sugar from the ramekin and chill in the refrigerator to set.How To Cook Panera Four Cheese Souffle In Air Fryer. Preheat the air fryer to 400˚F (200˚C). Grease six 5-inch ramekins. Place a saucepan over medium heat. Melt butter, then whisk in the flour, stirring constantly for 30 seconds. Next, whisk in milk and cook until the mixture thickens. Season with salt and pepper, then take off the heat and ...Browse a wide range of soufflé recipes from BBC Food, from hot chocolate soufflé by Mary Berry to cheese and thyme soufflé by Ed Balls. Learn how to make soufflés with tips and …Easy Potato Soufflé Recipe. I’ve wanted to make potato soufflé for quite some time now. It’s an easy recipe for such a comforting dish suitable for cold fall days. Love the way it puffs in the oven and how the steam comes out when you start digging in it. The breadcrumbs form a delicious crust on the bottom and edges and the cheddar and ...Preheat oven to 450 degrees. Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes. Place the egg yolks in a bowl and add ½ cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended. Boil: Meanwhile, bring a large pot of water to boil. Add some salt if you prefer. Then, put the carrots in and cook them until they are tender, for 15 to 18 minutes. Mix: After draining the carrots, put them in a food processor and add the eggs, cinnamon, vanilla, and butter. Mix until the carrot mixture is smooth.Aug 18, 2011 · 12 Slides. Courtesy of Martha Stewart. Puffed, golden soufflés get their airy texture from whipped egg whites and can be flavored with sweet or savory ingredients. Take your cooking skills to new ... Crispy on the outside and soft and fluffy on the inside, a soufflé can be filled with many of your favourite ingredients. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. Try adding cheese, crab, …Directions. Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess. In a large saucepan, melt ...Jan 6, 2024 · In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately. Now cut your bread into cubes. First, trim the crusts and discard. Then, cut the slices of bread into roughly 1/2" cubes. Add them to the buttered dish and spread them out evenly to fully cover the bottom of the dish. Beat Eggs, Milk and Cheese. In a large bowl, add your eggs and whisk to break them up.Whisk the egg yolks with 30 g of sugar until thick and very pale. Whisk in the lemon juice and zest and then set aside the yolks. Whisk the egg whites with the remaining 15 g of sugar. Fold the whites into the yolks in batches until smooth. Pour the mixture into the two ramekins and smooth out gently with a spoon.

Let the mixture cool for 10 minutes, then add the egg yolks and the chives. Whisk t!

Step 2. Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned.Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs. Prepare and grease the soufflé dishes before you start making the soufflé mixture. Preheat the oven so once the soufflé is made and in the dish, it can go directly into the oven. It is not an old wives tale that opening the oven door while a ...Nov 5, 2023 · Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth. Preparation. Step 1. Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with ¾ cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready.

Apply a generous coating of room-temperature butter all over the vessels, using upward strokes along the sides to encourage the batter’s rise. Make sure to butter along the rims as well, as this ...Add the flour and whisk until the flour is no longer visible. Pour in the milk while whisking. Keep mixing over medium low heat until liquid thickens up and becomes creamy. Add salt, pepper and nutmeg. Remove from heat and mix in the spinach. Allow to cool for 5 minutes. Mix in the egg yolks to the spinach mixture.Preheat oven to 450 degrees. Step 2. Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes. Step 3. Place the egg yolks in a bowl and add ½ cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.Apr 1, 2008 · Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a ...

Boil: Meanwhile, bring a large pot of water to boil. Add some salt if you prefer. Then, put the carrots in and cook them until they are tender, for 15 to 18 minutes. Mix: After draining the carrots, put them in a food processor and add the eggs, cinnamon, vanilla, and butter. Mix until the carrot mixture is smooth.Transfer the cooked and slightly cooled potatoes to a large bowl, then use a potato masher to mash both the potatoes and the garlic. In a small bowl, whisk together egg yolks, milk, and the remaining teaspoon of salt. Slowly stir that into the mashed potatoes, then fold in the parmesan cheese. In a separate, very clean bowl, beat the egg whites ...Preparation. Step 1. Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with ¾ cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready.

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Nov 1, 2022 · Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear. Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape ...
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Sep 24, 2012 · Start whisking on medium speed (Speed 4) until the egg whites become opaque, foamy, and bubbly, about 2 minutes. Then, slowly add ½ cup sugar, one-third of it at a time, while the mixer runs. Once you’ve added all the sugar, increase the mixer speed to high (Speed 8–9) and beat the egg whites until you have firm peaks.
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In a bowl, whisk together the egg yolks, first amount of sugar, and cornstarch until thick and pale yellow in color. Whisk in the raspberry puree and lemon juice. Set aside. In the bowl of a stand mixer, fitted with a whisk attachment, combine the egg whites, cream of tartar, and salt, and whisk over low speed until foamy.
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Directions. Set oven rack to middle position and preheat to 350°F (or 375°F if at high elevation). Grease four 12-ounce ramekins (or, alternatively, one 8- by 8-inch baking dish) generously with butter or cooking spray, making sure to cover bottoms and sides all the way up to the rims.