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Small porcelain ramekins have infinite uses in any kitchen. While great for late-night snacks of chocolate pudding or bite-size pretzels, they are also excellent for individual lemon soufflés. The larger (4 oz.) ramekins may be used for mise-en-place to organize prep work with chef-like efficiency: one shallot, minced in this one, a handful of pecans in this one, etc. And the smaller (1 oz.) ones are ideal for individually portioning butter for brunch or dinner party service. Tarragon butter anyone?
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