Molten Buttered Rum Cakes

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

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  • prep time 15 min
  • total time 35 min
  • ingredients 8
  • servings 3
 

Ingredients

1
tablespoon graham cracker crumbs
1/2
cup butterscotch chips (3 oz)
1/3
cup butter or margarine
2
whole eggs
1
egg yolk
1/4
teaspoon rum extract
1/3
cup packed brown sugar
1/3
cup all-purpose flour

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 2 In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
  • 3 Meanwhile, 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.
  • 4 Bake 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.
  • 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.
  • 2 In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
  • 3 Meanwhile, 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.
  • 4 Bake 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
300),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
265mg
265%;
Sodium
230mg
230%;
Total Carbohydrate
55g
55%
(Dietary Fiber
0g
0%
  Sugars
43g
43%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.