dariole in English

noun
1
(in French cooking) a small, round metal mold in which an individual sweet or savory dish is cooked and served.
Divide mixture into creased moulds and bake for 30 minutes by placing the moulds (use individual dariole moulds or ovenproof ramekins) in a deep baking tray with at least one and a half centimetres of water in the bottom of the tray.

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