Molten Butterscotch Cakes

I have been wanting to try this recipe for a couple of months now.  I finally tried it last night.

I really like it, my husband said it was okay but it wasn't going to be a favorite.  But it really isn't some thing he would like a lot.  I will fix it again.

I found the recipe in Betty Crocker's Top-Rated Recipes.  You can also find it on the Betty Crocker page.

If you make it, please leave a comment on what you think.

Molten Butterscotch Cakes

6 teaspoon graham cracker crumbs
1 cup butterscotch chips
2/3 cup butter
3 whole eggs
3 egg yolks
3/4 cup brown sugar; packed
1/2 cup all purpose flour

• 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

This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.

 If the centers of the baked cakes are not of a pudding like consistency, next time bake them a few minutes less.