Individual pot pies! Mise en place! Paperclip storage! Dipping sauce holder! Coddled eggs!

Creme brulee! Baked eggs! Flan! Souffle!

Tiny lasagnas! Really big muffins! French onion soup!

Jello! No! No!

Got to be goats cheese souffle!! YUM!

Sweet potato sformata! Tiny portions of French onion soup! Cute presentation for picky toddlers!

Crustless pumpkin pie (aka pumpkin custard)! Individual mini lemon pudding cakes!

this: http://www.fussfreecooking.com/sugary-treats/sticky-lemon-pudding/

so delicious, esp when it's dreary outside! you have to sift the flour, though, or you'll have lumps.

Mini Quiche! individual tarts or cobblers!

I love to make little cobblers/crisps with sliced fruit, and a mixture of oats/brown sugar/lemon juice/spices/flour over the top. Quick and easy!

Exclamation points!

Pots de Creme! http://www.latartinegourmande.com/2008/07/07/chocolate-vanilla-pot-creme-french-dessert/

Hands down the best dessert ever!! And so easy to make!!

baked eggs in tomato sauce. individual pot pies. stuffing!

This recipe is actually the reason I bought my ramekins:

http://www.epicurious.com/recipes/food/views/Huevos-Rancheros-in-Tortilla-Cups-350400

Visually, they are always a hit.

Mini Cheesecake

creme brulée - Pioneer Woman's cookbook has the perfect recipe for it.

individual crisps/cobblers/etc. of course the fruit's not in season, but it's still delicious!

oh man, oh man....laura calder's cocotte eggs!
http://www.lifestylefood.com.au/recipes/1846/cocotte-eggs

Seconding all the recommendations for Baked eggs (cocette or otherwise).

Individual clafoutis?

perfect your souflee technique for two, and make creme brulee for dessert.

Pots de creme, panna cotta, baked eggs (I like mine with bacon, spinach, and cream). Yum!

butterscotch or caramel pot de creme or homemade pudding!

http://shewearsmanyhats.com/2010/10/one-dish-dinners/

It's a simple recipe if you're afraid of making a custard. It comes out more like flan cheesecake but WOW! It's fantastic.

('twas the first thing I made in my ramekins!)

Alton Brown's individual berry crumbles: http://www.foodnetwork.com/recipes/alton-brown/individual-berry-crisps-recipe/index.html

So good!

I love how ramekins incite lots of exclamation points.

small food! :o]

@Scott Trudeau - Yes! CLAFOUTIS! You can't go wrong with that!

Individual apple crisps! French onion soup with cheesy toasts on top! A second of the pumpkin custards! Mini pecan pies! Baked oatmeal!

Also - exclamation points! Lol....

Baked eggs with tomato and cheese. Perfect for breakfast, lunch or dinner!

Ha, I have a set and love them but never cook anything in them...I use them for mis-en-place, or to hold sauces or to serve appetizers (nuts)...SO handy

You can kind of bake anything in them and it'll automatically look cuter.Throw in some potatoes, herbs and butter with breadcrumbs... or some sliced apples, raisins, honey, walnuts and butter... Kind of whatever you happen to have on hand, it'll work!

Banana Bread! Giant "individual" Brownies! 1-person quiche! 1 person lasagna! Jello-shots!!!

Beef and Guinness Pie. The recipe is on epicurious. It always gets rave reviews when I make it.

Has no one mentioned Yorkshire puddings yet?

Put enough beef drippings, lard, butter, oil, etc. to cover the bottom of the ramequins and throw them in the oven at 375 fahrenheit to heat.
While the oil is heating, mix a cup of flour, a cup of milk, two eggs, a pinch of salt and mix just enough to wet all the flour. You want to leave lumps (and bubbles) so that they rise nicely.
Take the heated ramequins out, pour mix into them until they are each about 1/4 of the way full. Throw in the oven until they are risen, and golden brown on top (about 20-30 minutes). Eat the yorkshires with gravy or butter :)

I was at a Le Creuset store a while ago, and they had a small display showing off the ramekin set, and they were selling a cookbook of recipes for ramekins, too. I can't remember what it was called, though you can probably find it at the Le Creuset website.

Individual bread puddings.

Mmm...Creme Caramel...I bought mine specifically to make this. Now I use them mostly for serving my kids snacks. =(

i love how much everyone loves rammekins!!

You can take some cake recipes and make individual servings in a ramekin. I'm partial to sticky toffee pudding because it comes out moist no matter what I do. I'd be curious whether a sponge/genoise/chiffon would work too -- I've never tried.

I've done a lot of souffles, creme brulee, puddings, etc. in ramekins.

I've also used them to separate a dish completely on a plate (say, to keep the rice away from the potatoes, whatever), and I've used them for separate serving dishes. The Lindt Lindor chocolates fit nicely into an eight-ounce ramekin.

Mine are almost exclusively used for mini blueberry cobblers. Yum!

Little baked zitis, any type of pudding really (as in the English style of puddings- things like self saucing chocolate pudding, banana pudding etc.)
http://www.donnahay.com.au/recipes/banana-and-coconut-pudding

I love ramekins. I thought they would gather dust in our kitchen, but we have bought a couple more sets (different sizes, etc) and use them pretty regularly. I just wrote a round-up of some of our fave ramekin recipes here in an effort to convince everyone I know to add personal-pan food to their repertoire.

I make a whole week's batch of steelcut oats on the weekend, mix in maple syrup and brown sugar, and then freeze in individual servings. The goodness of steelcut oats in the mornings w/o having to dig out the pots and pans! (Trader Joe's sells freeze-packs of single servings for 2 for $5)

I just love that you asked this question, and love the excited replies. I've been wanting to get ramekins, and this has me really motivated! :)

souffle!

Put in some salsa, an egg and top with a dab of cheddar, bake.

Here is a idiot proof zucchini Souffle

http://video.nytimes.com/video/2010/12/31/dining/1248069379319/zucchini-souffl.html?ref=theminimalist

I've made individual molten lava cakes and creme brulee!!!

Buttermilk panna cotta.
http://www.epicurious.com/recipes/food/views/Buttermilk-Panna-Cotta-240370

Only, use real vanilla bean instead of extract. This is one of those recipes that calls for the mellow vanilla bean flavor.

i use mine all the time for baked eggs in my toaster oven! SO EASY and delicious. my go to any time of day. i make all sorts of variations. eggs with tomatoes, zucchini, goat cheese, bacon, sausage, potatoes...whatever i have on hand. almost always top with panko and grated parm mixed for a nice crust!

are YOU a chocolate lover?

Ohh thank you commenters. You've also given me tons of ideas of how to use the tiny little single serving Le Creuset casserole dishes i got for my birthday!

creme brulee, definitely! I second the pioneer woman recipe recommendation: http://thepioneerwoman.com/cooking/2010/07/creme-brulee/

This is much better (and more fun) if you also have a handheld butane torch. Bed Bath and Beyond has a fairly cheap on. If you like creme brulee (or fire) it's worth it to get this tool.