Molten Butterscotch Cakes

Heat oven to 450°F. Spray the bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto the bottom and around the side of each cup.

In a 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.

Meanwhile, in a large bowl, beat the whole eggs and the egg yolks with a wire whisk until well blended. Beat in brown sugar. Beat in the melted butterscotch mixture and flour until well blended. Divide the batter evenly among the custard cups. Place the cups on a baking sheet with sides.

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 a small knife or metal spatula along the sides of the cakes to loosen. Immediately place an individual dessert plate upside down over the top of each cup; turn plate and cup over. Remove cup. Serve warm with vanilla ice cream.