1. Baking for 6-8 minutes is a recommended estimation, 7 minutes is what works for me. That being said, all ovens are slightly different, and your ramekins might be larger or smaller. These factors may affect the overall time required in the oven. Keep an eye on the cakes - it should be done when the top has risen and cracks are just about to form.
2. Demolding the cakes requires a little bit of practice. Don’t worry if you don’t get it in the first go! You can skip this step altogether and serve them in the ramekins itself - tastes just as great and will be gooey and molten inside.
3. This batter keeps well in the fridge in an airtight container for upto a week. Just adjust the baking time accordingly, or let it come down to room temperature before baking.