Ingredients

· 225 g unsalted butter, plus 25 g melted, for brushing

· 30 g light brown sugar, plus extra

· 450 g dulce de leche

· 5 eggs, lightly beaten

· 200 g plain flour

· 2 teaspoons sea salt flakes

· Créme fraîche to serve

Method

Heat the oven to 180°C. Brush the insides of the ramekins and put a spoonful of the sugar into one. Shake to coat the base and sides and pour any excess sugar into the next ramekin. Repeat until all the ramekins are coated in sugar, adding more as needed. Gently melt the remaining butter and the dulce de leche in a pan over low heat. Remove from the heat and whisk in the 30 g sugar, then the beaten eggs until well combined. Sift in the flour and salt, and fold in gently. Divide the mixture among the ramekins, then bake on a baking tray for exactly 11 minutes. Set aside. Serve in the ramekins with créme fraîche or run a sharp knife round the inside of each ramekin and turn out onto plates.