Servings: 4 cakes
Castella Pudding カステラプリン
How to make eye catching cute Japanese Castella pudding with step by step photo instructions, tips and tricks.
Equipment
- 4 heat proof glass cups(150ml each)
Ingredients
Caramel Sauce
- 3 tbsp granulated sugar *40g
- 1 tbsp water
- 1 tbsp hot boiling water
Custard pudding
- 11/4 cups milk * I used 300ml full cream milk
- 2 eggs *large eggs
- 4 tbsp sugar *50g
- 1 egg
- 1 tbsp sugar
- 1 tbsp honey
- 3 tbsp all purpose flour *30g
Instructions
Caramel sauce *1
- Put sugar and water in a small saucepan over med-high heat to bring it to boil.
- When the mixture bubbles and the colour has turned into an amber colour, turn the heat off.
- Add hot water gradually and swirl the mixture to make it an even consistency.
- Divide the caramel sauce into 4 heat proof glass cups and set aside.
Custard Pudding *3
- Warm milk up to around 140°F(60°C). *2
- Place egg and sugar into a mixing bowl and whisk together.
- Pour the warm milk into the egg mixture gradually and stir to combine them all together.
- Strain the egg mixture with a sieve and set aside.
Castella Cake Batter
- Start preheating the oven to 302°F(150°C).
- Place egg, sugar and honey into a mixing bowl.
- Whisk all together and place the bowl over the hot water.
- Continue to beat till the mixture forms soft peaks.
- Add sifted flour into the batter.
- Fold in the flour into the batter using a spatula.
Baking all together
- Pour the custard pudding mixture over the caramel sauce in the cups.
- Put the castella cake batter floating over the custard pudding mixture.
- Place the cups into a deep baking tray with kitchen cloth layered at the bottom.
- Pour enough hot water to reach the level of custard pudding mixture.
- Bake in a preheated oven of 302°F(150°C) in the water bath for 40 minutes.
- Remove the baking tray out of the oven. Take the cups out of the water bath.
- Tap each cup with a spoon or fork to avoid shrinkage of Castella cake.
- Serve warm or chill for later.
Notes
*1 See detail in Caramel sauce post.
*2 you can warm up in any way, you can use microwave or heat up in a saucepan over cook top.
*3 Read more about Japanese custard pudding.
Nutrition
Calories: 279kcal, Carbohydrates: 41g, Protein: 10g, Fat: 9g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 120mg, Potassium: 276mg, Fiber: 1g, Sugar: 37g, Vitamin A: 450IU, Vitamin C: 1mg, Calcium: 210mg, Iron: 1mg