Review on 🍮 Premium Souffle Dish Ramekins for Baking – Set of 8, 6 Ounce Capacity, White with Bonus Spoons – Ideal for Creme Brulee, Desserts, Puddings, Custards, Ice Cream, Lava Cakes, and Snacks – 3.5-inch Ceramic Oven Safe Round Bowls by Mary Marie

These molds were just what I needed for Thanksgiving and Christmas desserts. Separate pumpkin creams! I have celiac disease but I love pumpkin pie so no crust pumpkin pudding is perfect. Place 12 ramekins in large glass baking pans. Adjust the oven rack to accommodate both baking pans. Preheat oven to 350*F. Lightly grease molds (I spray each Pam mold quickly). Ingredients: ¾ cup brown sugar (packaged) ¾ cup granulated sugar 1 teaspoon salt (a little) 3 tsp. ground cinnamon 1 ½ tsp ground ginger 1 tsp ground cloves (little) 4 eggs 1 can (29 oz) 100% Pure Pumpkin (Libby's) 2 cans (12 fl oz each) condensed milk (cloves) Combine sugar, salt, cinnamon, ginger and cloves in a small bowl and set them aside. Whisk the eggs in a large bowl. Stir in the pumpkin and add the sugar-spicy mixture. Gradually stir in the condensed milk, avoiding the formation of bubbles. Fill out the forms. Place the baking pans on the oven rack, then pour hot water approximately halfway down the sides of the baking pans. Bake for about 45 minutes or until a knife inserted in the center of the molds comes out clean and the pudding stops wobbling. Remove from the oven and let cool in the pan. Serve warm or store covered in the fridge.