Souffle Dish Ramekins for Baking – 12 Ounce (Set of 4, White with 4 Extra Spoons) 12 Oz Ceramic Oven Safe Round Fluted Ramekin Bowl for Desserts Soups Snacks Quiche Appetizers Casserole Creme Brulee

I thought they were stackable, but they are not

The dishes are perfect, but I did not get any spoons.

To bake with

These dishes met any expectations I had. They are beautiful as well as sturdy so glad I bought them.

Nicely packed to avoid breakage - surprise ceramic spoons were a bonus

These ramekins were exactly what I needed for Thanksgiving and Christmas desserts...individual pumpkin custards! I have Celiac Disease, but I love pumpkin pie, so crustless pumpkin custard is ideal...Individual Pumpkin Custard RamekinsBefore mixing ingredients, start heating a pot or teapot of water for the water bath. Place 12 ramekins in large glass baking dishes.Adjust oven racks to accommodate both baking dishes. Pre-heat oven to 350*F Lightly grease ramekins (I give each one a quick spray of Pam).Ingredients:¾ cup brown sugar (packed)¾ cup granulated sugar1 tsp. salt (scant)3 tsp. ground cinnamon1 ½ tsp. ground ginger1 tsp. ground cloves (scant)4 eggs1 can (29 oz) 100% pure pumpkin (Libby’s)2 cans (12 fl. oz. each) evaporated milk (Carnation)Mix sugars, salt, cinnamon, ginger, and cloves in a small bowl, and set aside. Whisk eggs in a large bowl. Stir in pumpkin and add sugar spice mixture. Gradually, slowly, stir in evaporated milk, avoiding creating bubbles.Fill the ramekins. Place the baking dishes on oven racks, then add the hot water to about half-way up the sides of the ramekins.Bake about 45 minutes, or until a knife inserted in the center of the ramekins comes out clean, and the custard no longer jiggles. Remove from the oven and let cool in the pan. Serve warm, or store, covered, in the refrigerator.

The product advertises "extra spoons" I purchased two sets and each set had six spoons. No extra spoons.

One item came broken. Not a good sign for sturdiness!

Me encantó el cuidado con el. Que llego el paquete