Restaurants›Emigration Brewing Co.›4-oz Taster Recipe

4-oz Taster Recipe

Inspired by Emigration Brewing Co.
Time30m
Serves1

Make 4-oz Taster Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base

Wet

Add-ins / Finish

Method

Prepare

1

Preheat and prep

Preheat the oven to 350°F (175°C). Place a single 4-oz ramekin or small ovenproof cup on a baking sheet. Lightly brush the inside of the ramekin with 1/2 tsp melted unsalted butter (reserve remaining butter).

2

If using a microwave or small skillet to melt butter, allow it to cool slightly so it doesn't cook the egg yolk when mixed.

Mix dry ingredients

3

In a small bowl, whisk together 1/2 cup all-purpose flour, 1/16 cup (1 tablespoon) granulated sugar (0.0625 cup ≈ 1 tbsp), 1/8 teaspoon baking powder, and 1/16 teaspoon fine salt until evenly combined.

Mix wet ingredients

4

In another small bowl or measuring cup, whisk together 1/4 cup whole milk, 1 large egg yolk, 1/2 tablespoon melted butter, and 1/8 teaspoon vanilla extract until smooth and homogenous.

5

Pour the wet mixture into the dry ingredients. Stir gently with a spoon or small spatula until just combined — do not overmix. The batter will be fairly thick but spoonable.

Finish batter

6

Fold in 1/2 tablespoon mini chocolate chips (or finely chopped chocolate). If you prefer plain, omit chocolate chips and fold in a pinch of cinnamon or 1/2 teaspoon lemon zest instead.

7

Spoon the batter into the prepared 4-oz ramekin, filling it about 3/4 full (roughly 3 to 3.5 ounces of batter). Smooth the top with the back of the spoon.

Bake

8

Place the baking sheet with the filled ramekin on the middle rack of the preheated oven. Bake at 350°F (175°C) for 14–18 minutes. Start checking at 12 minutes — the taster is done when the top is set, springy to a light touch, and a toothpick inserted near the center comes out with a few moist crumbs (not raw batter).

9

If you prefer a molten center, reduce baking time to 10–12 minutes and watch closely.

Serve

10

Remove the ramekin from the oven and allow it to cool on a rack for 5 minutes. Run a small knife around the edge if you plan to unmold, otherwise serve in the ramekin.

11

Dust the top lightly with 1/4 teaspoon powdered sugar if desired and serve warm. Optionally top with a small scoop (1-2 tablespoons) of ice cream or a drizzle of chocolate sauce for extra indulgence.