Mocha Caramel-apple cakes

By dette

To sprinkle the powdered sugar lightly onto the cakes, use a fine strainer.

Ingredients

• 2 tbsp cinnamon graham cracker crumbs (2 squares)
• 3 whole eggs
• 3 egg yolks
• 3/4 c packed brown sugar
• 1 c. caramel topping
• 1/2 c all-purpose flour
• 3/4 c chopped peeled apple
• Powdered sugar, if desired

Preparation

Step 1

Heat oven to 450 degrees. Spray bottoms and sides of 6 (6 oz) custard cups with baking spray with flour. Sprinkle 1 tsp cracker crumbs onto bottom and around side of each cup.

In large bowl, beat whole eggs and egg yolks with whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.

Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed.) Watch carefully-cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.

Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup, turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.

cal 380; fat 5g sat fat 1.5g; chol 210mg; sod 250mg; carb 75g; fib 1g; prot 6g; 1 1/2 starch; 3 1/2 other carb; 1 fat; carb choices: 5