| 11. | 4 tablespoons ( { stick ) butter, more for greasing ramekins
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| 12. | Pour custard mixture into ramekins and place in prepared baking pan.
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| 13. | Divide the mixture evenly among four 6-ounce ovenproof ramekins.
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| 14. | Lightly butter six four-ounce ramekins or foil muffin cups.
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| 15. | Divide the mixture among four 1 / 2-cup ramekins.
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| 16. | Divide the strained egg liquid among the soup cups or ramekins.
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| 17. | Divide the strained egg liquid among the soup cuts or ramekins.
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| 18. | Spoon into prepared ramekins, filling about 3 / 4 full.
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| 19. | Drain remaining ginger and place juice in small ramekin for dunking.
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| 20. | It's outfitted with worn kitchen knives and mismatched ramekins.
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