In a medium bowl, mix Doce de Leite and melted butter.
2. Step
In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
3. Step
Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
4. Step
Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
5. Step
Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
6. Step
Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
