Ingredients:
* 6 tsp Graham Cracker Crumbs
* 1cup Butterscotch Chips (6 oz)
* 2/3 cup Butter or Margarine
* 3 Whole Eggs
* 3 Egg Yokes
* 3/4 cup Packed Brown Sugar
* 1/2 cup Gold Medal All-Purpose Flour
DIRECTIONS:
1. Heat over to 450 degrees. Spray bottoms and sides of 6 (6oz) custard cups with baking spray with flour. Sprinkle 1 tsp 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 a large bowl, beat whole eggs and egg yolks with a 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 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 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, top ice cream or whipped topping, if desired. NOTE…this is an extremely rich dessert, even I don’t put the extra on…LOL
Sat Sep 18, 2010 7:47 am