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1
Preheat the oven to 400 degrees.
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2
Combine the sugar and 1/4 cup water in a pot.
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3
Do not stir.
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4
Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.
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5
Reduce the heat to low and deglaze with the cream, standing back to avoid bubbling caramel.
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6
Add the butter and milk.
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7
It will bubble again.
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8
Stir until well incorporated.
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9
Let cool.
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10
The sauce can be made ahead and refrigerated.
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11
Spray 5, 4-ounce ramekins with cooking spray; cover the inside of the ramekin with sugar and remove excess.
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12
Place on a sheet pan.
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13
Make the coulant by warming 1/3 cup caramel sauce in a medium saucepan; then stir in the butter and fleur de sel.
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14
Off the heat, stir in the sugar, then flour, then eggs, adding the next just after the prior has been combined.
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15
Pour the mixture two-thirds of the way into each ramekin.
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16
Bake 8 to 10 minutes, turning the sheet pan halfway through, until the shell is cakelike but the center is flowing.
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17
Let cool.
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18
When ready to serve, rewarm the cakes in the ramekins for a few minutes.
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19
Place a serving plate over the ramekin and flip it to release the coulant.
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20
Serve with salted caramel ice cream.
