A ramekin is a small dish, usually round and made of ceramic, in which you bake food for one person and often bring it to the table still in that dish. Think of a pot about the size of a teacup: crème brûlée, a little soufflé, baked eggs, a single serving of potato gratin. It is a kitchen and restaurant word for the container, not a kind of food. If a recipe says “divide into ramekins,” it means pour the mix into these little pots. You would not call a big family casserole dish a ramekin. The English word is borrowed from French ramequin, from dialectal Dutch rammeken (a cheese dish; compare Dutch rameken, toasted bread) or Low German ramken (“cream”) — like ream, an old word for cream, plus the small-making ending -kin. That is the same sort of diminutive ending you hear in mannequin / mannikin. In English, though, ramekin just means the little baking dish.

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