Molten Butter Rum Cakes

By H3Ms

Try the buttered rum cousin to the favorite mini dessert with the delicious surprise molten center.

Ingredients

• 1 tablespoon graham cracker crumbs1/2cup butterscotch chips (3 oz)1/3cup butter or margarine2whole eggs1egg yolk1/4teaspoon rum extract1/3cup packed brown sugar1/3cup all-purpose flour

Details

Servings 3
Preparation time 15mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 400°F. Spray bottoms and sides of 3 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.2In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.3Meanwhile, in large bowl, beat whole eggs, egg yolks and rum extract 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.4Bake 13 to 16 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 5 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.
This luscious dessert tastes even better when served with a big scoop of praline pecan ice cream.
Look for boxes of graham cracker crumbs in the baking aisle of your supermarket.
Don't like rum? Substitute vanilla extract for the rum extract.