Ingredients
1 cup Runamock Sugarmaker’s Cut (sold in store)
1 cup heavy cream
2 eggs
⅔ cup butter, softened
1 cup sugar
2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
Butter for greasing ramekins
Directions
Preheat oven to 400°F and butter 8 ramekins.
Simmer maple syrup and cream; remove from heat.
Beat butter and sugar. Add eggs, then mix in flour, baking powder, and salt. Chill dough 10 minutes.
Spoon maple caramel into ramekins, add dough (fill ⅔ full), then top with more caramel.
Bake 15–20 minutes until centers are set.
Serve warm with whipped cream and extra caramel.
Optional flavor twists (choose one or mix):
Cinnamon Vanilla: Add 1 tsp ground cinnamon + 1 tsp vanilla extract to the dough.
Salted Caramel: Sprinkle ¼ tsp flaky sea salt over caramel before baking.
Bourbon Barrel-Aged Maple: Use 1–2 tsp bourbon or bourbon barrel-aged maple syrup for a warm, rich flavor.
Chocolate Maple: Fold ¼ cup mini chocolate chips into the dough.