Caramel muffins with a liquid center

Ingredients for 8 servings:

• 200 g sugar, white
• 2 tbsp water
• 200 ml cream, liquid
• 20 g butter
• 1 pinch of salt
• 300 g sauce (caramel sauce, see above)
• 100 g butter, melted
• 80 g sugar
• 100 g flour
• 4 eggs
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Extra caramel sauce

Prepare a caramel sauce from the first five ingredients: Melt the sugar and water in a heavy-bottomed saucepan until brown. In a second saucepan, bring the cream to a boil. When the caramel is brown, remove from the heat and stir in the hot cream. Caution! It may foam or splash. If lumps form, dissolve them over low heat, stirring frequently. Then stir in the butter and a pinch of salt. Set aside. Beat the eggs with the sugar until frothy. Then stir in the caramel sauce, flour, butter, and salt. Pour into muffin tins and add a teaspoon of the remaining caramel sauce to the center. Bake at 220°C for 7-8 minutes (no longer!). Let stand for 10 minutes and remove from the tin. The inside of the muffins will still be runny. If you prefer them more cooked, you can bake them for 2 minutes longer. The muffins taste delicious lukewarm.