For the love of food...the love of creating...the love of eating...with friends
SarahI would like to know the volume of these bowls? 4 or 6 ounces? Before I emit a pronouncement! :)
I don't know what it is, but I love it and covet it!
Interesting. I think you have nailed it on the head for I think this would be for creme caramel of panna cottas. I think though you could use it for whatever you like.
GORGEOUS!~ I would hang it up too... it looks like an antique Yorkshire pudding pan I saw a long time ago. I wish my ex-neighbor and brilliant antique dealer was still with me... she knew what everything was and I always went to her when I didn't know what something was.
I just think that cleaning would be too much work.
All I can say is..Great pan! Love it.. yes it would be grand for water bath baking in the oven.You could make anything in these though.even popovers..popover pans are separate like this.
Popovers and Yorkshire puddings! Never thought of that. My concern with flan or pannacotta was how to flip it and get them out of the pan nicely.
My mother had one, which always hung on the wall of HER kitchen. It fit in a larger water bath pan and she used it for custards. She didn't have to put each dish of runny raw custard in the water and risk spilling one. When they were done, she used some kind of tongs to lift the whole thing out...Brought back great memories. Thanks.
Have absolutely no idea what they are......but they look great and I'm sure you're glad you're ready to get them working....from their ornamental life. I'll check back but why not ask on foodpickle. Go to food52.com (a wonderful resource for homecooks) and you'll see a link to foodpickle - a sub-site for asking 'I don't know, do you know' questions.
I don't know what it is but I like it. It's very special. I would cook anything in it as muffins, brioches, mini-bread etc.. I agree with you, for creme brulee or other liquid dessert, it won't be easy to get it one piece out of the pan if you flip it. N.B. To answer your question in my blog re. the almonds, I just used whole organic almonds, took off the skin, then fried them.Cheers,
I thought tarts the minute I looked at it. Deeper than usual. Kate at Serendipity served a lovely duck salad in a tart and it was deep like this.
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