Step 1

Preheat the oven to 425˚. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.

Step 2

Microwave the dulce de leche and butter in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour. Divide the batter between the prepared ramekins.

Step 3

Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with ice cream.