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.
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.
No comments:
Post a Comment