Cooking Classes

19.3.11

What is This?


I bought this years ago based on its artistic appeal.  I hung it on the wall in my kitchen and enjoyed it very much.

But what is it?  I have thought it might be a pan for individual creme caramel.  It seems rather delicate to balance if full of liquid.

The pieces are bonded together with these metal strips.  The pans are about 3 inches in diameter and 1.5 inches deep.  The volume is just under 1/4 cup.

Would you place this in a pan of water and bake your flans?  Would love to hear what you think.
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11 comments:

  1. tasteofbeirutMarch 19, 2011 at 5:34 PM

    Sarah

    I would like to know the volume of these bowls? 4 or 6 ounces? Before I emit a pronouncement! :)

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  2. pamMarch 19, 2011 at 7:02 PM

    I don't know what it is, but I love it and covet it!

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  3. Valerie Harrison (bellini)March 19, 2011 at 7:10 PM

    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.

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  4. Deana SidneyMarch 20, 2011 at 5:56 AM

    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.

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  5. RenataMarch 20, 2011 at 6:44 AM

    I just think that cleaning would be too much work.

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  6. La Table De NanaMarch 20, 2011 at 6:49 AM

    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.

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  7. SarahMarch 20, 2011 at 8:02 AM

    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.

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  8. AnonymousMarch 20, 2011 at 11:14 AM

    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.

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  9. Kitchen ButterflyMarch 20, 2011 at 12:25 PM

    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.

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  10. Khadija El Mary March 20, 2011 at 3:31 PM

    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,

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  11. BarbaraMarch 23, 2011 at 2:28 PM

    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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