Dessert

Castella Pudding Recipe

Name: Castella Pudding Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 3 tbsp granulated sugar (40g); 1 tbsp water; 1 tbsp hot boiling water; 1 1/4 cups milk (approximately 300ml full cream milk); 2 large eggs; 4 tbsp sugar (50g); 1 egg; 1 tbsp sugar; 1 tbsp honey; 3 tbsp all purpose flour (30g)

ByAiden Wells December 6, 2025December 6, 2025

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Introduction

Castella Pudding is a delightful Japanese dessert that combines silky custard with a light, fluffy castella cake on top. This elegant treat features a rich caramel sauce base, creating a perfect balance of sweetness and texture. It’s an impressive yet approachable dessert for home cooks.

The image shows four small desserts in clear cups, each with three layers. The bottom layer is a thin, smooth, amber-colored jelly. The middle layer is thick and creamy white, smooth in texture. The top layer is a light brown, fluffy, and slightly bubbly mousse that rises a bit above the rim of the cups. The cups are placed on a black wire cooling rack, set on a white marbled texture. The focus is on the front dessert, with the others softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp granulated sugar (40g)
1 tbsp water
1 tbsp hot boiling water
1¼ cups milk (about 300ml full cream milk)
2 large eggs
4 tbsp sugar (50g)
1 egg
1 tbsp sugar
1 tbsp honey
3 tbsp all-purpose flour (30g)

Instructions

Step 1: Prepare the caramel sauce by combining 3 tablespoons sugar and 1 tablespoon water in a small saucepan over medium-high heat. Bring to a boil and cook until the mixture bubbles and turns an amber color. Off the heat, gradually add 1 tablespoon hot boiling water while swirling to combine. Divide the caramel sauce evenly into four heatproof glass cups and set aside.
Step 2: Warm the milk to about 140°F (60°C). In a mixing bowl, whisk together 2 eggs and 4 tablespoons sugar until combined. Gradually pour the warm milk into the egg mixture, stirring continuously. Strain this custard mixture through a sieve and set aside.
Step 3: Preheat the oven to 302°F (150°C). In another bowl, whisk together 1 egg, 1 tablespoon sugar, and 1 tablespoon honey until the mixture forms soft peaks. Place the bowl over hot water while whisking to help achieve the right texture.
Step 4: Sift the 3 tablespoons of all-purpose flour and gently fold it into the castella batter using a spatula, being careful not to deflate the mixture.
Step 5: Pour the custard pudding mixture over the caramel sauce in the cups, then carefully spoon the castella batter on top, allowing it to float over the custard layer.
Step 6: Place the cups into a deep baking tray lined with a kitchen cloth at the bottom. Pour hot water into the tray until it reaches the level of the custard mixture in the cups, creating a water bath.
Step 7: Bake in the preheated oven for 40 minutes. Once done, carefully remove the baking tray from the oven and let the puddings cool slightly before serving.

Tips & Variations

Use full cream milk for a richer custard texture and flavor.
Sift the flour to avoid lumps and fold gently to keep the batter airy.
Adjust the caramel level by reducing sugar if you prefer less sweetness.
Try adding a dash of vanilla extract to the custard for extra aroma.

Storage

Store the castella puddings covered in the refrigerator for up to 2 days. They are best enjoyed chilled but can be brought to room temperature before serving. Reheat gently in a warm water bath or microwave for a few seconds, but avoid overheating to maintain the texture.