Chicago Metallic has introduced a specialty pan that is specifically designed for turning out four individual servings of creme brulee, the creamy French custard dessert that is most often available in fine restaurants. The trick to making creme brulee is in keeping a gentle moist heat--typically accomplished by filling individual ramekins, placing the dishes into a larger pan, and then pouring boiling water into the pan. The traditional method requires an expert's technique, however, to prevent the ramekins from sliding around in the pan and spoiling the dessert. Chicago Metallic has solved this problem by including a chrome frame, which is designed to hold the four ramekins in position in the 8x8-inch aluminized steel baking pan. The baking pan itself--part of the Commercial line--is heavy duty, with reinforced, rolled edges and sturdy side handles. The four porcelain ramekin dishes have smooth interiors, with an elegant ridged design on the sides. They sit firmly in the chrome rack for easy transporting to and from the oven. The rack also functions as a lifter to remove the finished creme brulee from the pan. Each of the pieces can also be used on its own. The pan, for instance, is perfect for baking brownies or cornbread and the porcelain dishes are well suited to making individual souffles or they can be used as elegant serving dishes for ice cream, puddings, and other desserts. The ramekins are also microwave-safe, freezer-safe, and broiler-safe.