Sort-of-inexperienced baker checking in, just to get you at least one quick answer b/c you're in the middle of a recipe--someone else will surely respond, too. Anyway, I wouldn't use plain Pam, but would probably feel just fine about Pam Baking or Baker's Joy (I prefer the Pam Baking, but both are flour-and-oil sprays that I like using for detailed Bundt pans). However, if it's for company or something, where the whole dinner/dessert would be ruined if you can't get the cakes out of the ramekins while eating them, then I'd do the butter thing at least for tonight.
Originally Posted by Romandub
Here's the "testkitchen" thing coming out: if it's just for family (known as "guinea pigs" in my house ), then butter some ramekins and use a flour-and-oil spray on the others, and see which one wins.
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan