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(in French cooking) a small, round metal mold in which an individual sweet or savory dish is cooked and served.
- ‘Spoon into six lightly oiled dariole moulds or mini-pudding moulds, cover with cling film and chill overnight.’
- ‘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.’
- ‘Pour the mixture into six very lightly oiled dariole moulds or 7.5cm ramekins, cover and chill for four hours or until set.’
- ‘Cut a round from each of six slices of bread, dip into the reserved juice, then place in the bases of either ramekins or dariole moulds.’
- ‘Pass through a fine sieve and pour into four or six dariole moulds, putting into the refrigerator to set.’
- ‘Now press the mix into dariole moulds and chill in the fridge.’
Late Middle English: from Old French.
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