Caramel Cales

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Combine the sugar and 1/4 cup water in a pot.

3. 3

   Do not stir.

4. 4

   Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.

5. 5

   Reduce the heat to low and deglaze with the cream, standing back to avoid bubbling caramel.

6. 6

   Add the butter and milk.

7. 7

   It will bubble again.

8. 8

   Stir until well incorporated.

9. 9

   Let cool.

10. 10

    The sauce can be made ahead and refrigerated.

11. 11

    Spray 5, 4-ounce ramekins with cooking spray; cover the inside of the ramekin with sugar and remove excess.

12. 12

    Place on a sheet pan.

13. 13

    Make the coulant by warming 1/3 cup caramel sauce in a medium saucepan; then stir in the butter and fleur de sel.

14. 14

    Off the heat, stir in the sugar, then flour, then eggs, adding the next just after the prior has been combined.

15. 15

    Pour the mixture two-thirds of the way into each ramekin.

16. 16

    Bake 8 to 10 minutes, turning the sheet pan halfway through, until the shell is cakelike but the center is flowing.

17. 17

    Let cool.

18. 18

    When ready to serve, rewarm the cakes in the ramekins for a few minutes.

19. 19

    Place a serving plate over the ramekin and flip it to release the coulant.

20. 20

    Serve with salted caramel ice cream.

* Per serving · 4 servings · Values may vary.