If you dont have store boigh caramel, you can boil 1 can of condensed milk for 2-3 hours.

Preheat the oven at 425F.

Using room temperature butter brush inside the individual molds or ramekins. You could even use a muffin pan. Add flour and shake it well ensuring that all the interior is coated.

In a stand mixer or by hand whisk the egg and egg yolk until very fluffy and pale. Add the caramel and continue whisking until its fully incorporated.

Add the flour and stir by hand.

Pour the batter into the individual molds leaving a little room on top. Place them in a baking pan and bake for 10-15 minutes or until the edges are baked but the center is still very wobble.

Run a knife around the edges and unmold it warm. Serve immediately with icing sugar, berries and ice cream.