Wednesday, October 20, 2010

Molten Butterscoch Cakes

Great new recipe I made with my friend Shannon. Hope you enjoy!!


Ingredients:
6 teaspoons graham cracker crumbs
1 cup butterscotch chips
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar
1/2 cup all-purpose flour

Directions:
-Heat oven to 450°F.
-Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour.
-Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
-In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. -Remove from heat; cool slightly, about 5 minutes.
-Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended.
-Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
-Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked).
-Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen.
-Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.

Tips from a Kitchen of Reality:
- I made these in one of my special pans which leaked and then ended up setting the oven on fire. I recommend custard cups or deep muffin tins. (The above picture is not from the ones we made if you are wondering!!)
- Watch your time or they will get overcooked and not be "molten" in the middle. Although they are still very yummy overcooked.
- Serve with ice cream... carmel, pumpkin, or plain vanilla.
- This recipe is very easy to double.