Caramel Cakes
Updated May 27, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup plus 2 tablespoons sugar
- ⅓cup cream
- 1½tablespoons butter
- ¼cup milk
- 4tablespoons unsalted butter
- Pinch of fleur de sel
- ¼cup plus 1½ teaspoons sugar
- ⅔cup cake flour
- 2eggs
For the Caramel Sauce
For the Coulant
Nutritional analysis per serving (5 servings)
482 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 0 grams dietary fiber; 57 grams sugars; 5 grams protein; 60 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Combine the sugar and ¼ cup water in a pot. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Reduce the heat to low and deglaze with the cream, standing back to avoid bubbling caramel. Add the butter and milk. It will bubble again. Stir until well incorporated. Let cool. The sauce can be made ahead and refrigerated.
- Step 2
Spray 5, 4-ounce ramekins with cooking spray; cover the inside of the ramekin with sugar and remove excess. Place on a sheet pan.
- Step 3
Make the coulant by warming ⅓ cup caramel sauce in a medium saucepan; then stir in the butter and fleur de sel. Off the heat, stir in the sugar, then flour, then eggs, adding the next just after the prior has been combined. Pour the mixture two-thirds of the way into each ramekin. Bake 8 to 10 minutes, turning the sheet pan halfway through, until the shell is cakelike but the center is flowing. Let cool. When ready to serve, rewarm the cakes in the ramekins for a few minutes. Place a serving plate over the ramekin and flip it to release the coulant. Serve with salted caramel ice cream.
Private Notes
Comments
I would call these cakes, not cales. But in the foodie world, I guess new words are de rigeur.
Waaaay too sweet and no depth of flavor. Unsaving!
This recipe technically worked but but there wasn’t much flavor other than sweet. Eight minutes of cooking time and it was very pudding like warm batter I cooked half for 29 minutes and they were more cooked.
The cake seemed to be missing an ingredient because mine definitely didn't look like the lovely picture. It turns out kind of spongey and does need an extra 5 minutes of baking to have it even hold its shape. Thank goodness the caramel sauce was so good, as it was the saving grace to the recipe. I'm saving this one only for the caramel sauce, don't even make the cake.
The cake needed 15 min to cook, not the recommended 8-10. To get 5 ramekins, I filled each with about 2.5 ounces. The outcome was a spongy like, sweet cake. It didn’t have much of a caramel taste, except for the extra caramel I drizzled on top. The caramel was fantastic but the cake not so much, it was almost like an ingredient was missing. I would not make this again.
Waaaay too sweet and no depth of flavor. Unsaving!
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