Grease the ramekins/moulds and coat them with a little flour.  Keep aside.

Beat the egg yolks and egg with an electric mixer until fluffy and doubled in volume (this will take about 2 or 3 minutes).

Add Dulce de Leche and beat well to combine.

Gradually add the flour and combine.

Divide the batter among the ramekins.

Bake in a pre-heated oven at 180°C – 355°F until the outside is golden brown in colour but the centre still jiggles.  This will take about 12 to 15 minutes, depending on the oven and ramekins.

Remove from the oven and let them cool down for a couple of minutes.

Run a knife around the ramekin edges to loosen the cakes and invert them onto serving plates.

Serve immediately with some whipped cream or Vanilla Ice cream.