Tip: To efficiently prepare ramekins, lightly coat with melted butter and add 3 tablespoons granulated sugar to one ramekin. Holding it over a second ramekin, tilt and rotate it until the bottom, sides and rim are coated with sugar. Spill excess sugar into the second ramekin, hold it over a third ramekin and repeat, pouring the excess sugar into each successive ramekin until all are coated. Discard any excess sugar.
To make ahead: Prepare Steps 2 to 5. Refrigerate for up to 3 days before continuing with Step 6.
Equipment: Eight 4- or 5-oz. ramekins
2 1/2 fat, 1 other carbohydrate, 1/2 medium-fat protein