In my opinion, shallow ramekins are the best, so the custard sets easily, and there is more surface area for the caramelized sugar. I suggest these u003ca href=u0022https://amzn.to/3BcBODZu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener nofollowu0022u003eoval ramekinsu003c/au003e.