The pie is made in individual ramekins and served as a first course.

Turn off heat, transfer to ramekins and keep in a warm place.

Place 1 tablespoon cream in each of six 1-cup ramekins.

Allow the ramekins to cool to room temperature, about 1 hour.

Place 3 slices of shrimp in each ramekin, cut side up.

After 4 hours, ramekins may be covered and refrigerated for up to 2 days.

A traditional ramekin dish of food and easy access to water is always required.

Divide the mixture among four ramekins and leave to cool.

He then poured it into small ramekins and set them in the refrigerator.

Remove the ramekins from the water bath and allow to cool.

Spoon into the ramekins and place in a baking pan.

Add boiling water to about halfway up sides of ramekins.

Remove the ramekins from the pan, and let cool slightly.

Serve immediately, with a ramekin of butter on each plate.

Pour the mixture two-thirds of the way into each ramekin.

Spoon the mixture into the ramekins, filling each 2/3 full.

We were given the tools for our task and three tiny ramekins of sauce.

Uncover the ramekins and place them on a baking sheet.

Bake the ramekins for about 17 minutes, or until the tops are golden brown.

Pour in enough hot water to come halfway up the sides of the ramekins.

Add the covered ramekins and steam for 20-25 minutes, or until cooked through.

Place ramekins in a broiler 2 to 3 inches from heat source.

Place a roasting pan large enough to hold 6 ramekins in oven.

Divide batter among ramekins, filling each no more than 3/4 full.

Place the ramekins in the steamer, cover and steam until set, about 20 minutes.