Caramel Cravings Anyone?

Having mastered the molten chocolate cakes I decided to try variations so last night it was caramel.  The trick with this one is to cut down on the sugar, unless you like really sweet desserts.  Here is my version of the recipe.

Molten Caramel Cakes

112 g  caramel sauce including water if too thick

1/3 cup butter

2 eggs at room temperature

1/4 cup sugar

1/3 cup flour

1/4 tsp. vanilla

Preheat oven to 400°.  Generously butter 4 custard cups and dust the inside with sugar.  Set aside.

Melt butter into caramel. Set aside to cool.  Meanwhile, in a small mixing bowl, beat eggs and sugar with electric mixer unti
l it turns pale, and doubles in volume, about 6 minutes. On low speed, blend in the caramel mixture and vanilla.  Add the flour and mix for 1 minute.  Divide batter among the cups and place them on a baking sheet. 

Bake for about 14 minutes.  Immediately invert each cake onto a plate and unmold. The center should be slightly runny.  Serve with vanilla yogurt/coolwhip topping or vanilla whipped cream.