Description
Castella Pudding is a delightful Japanese dessert that combines a smooth caramel custard base with a light, airy castella cake topping. Baked in a water bath for a gentle, even cook, this pudding offers a perfect balance of creamy texture and fluffy cake, finished with a rich caramel sauce at the bottom of each serving cup.
Ingredients
Scale
Caramel Sauce
- 3 tbsp granulated sugar (40g)
- 1 tbsp water
- 1 tbsp hot boiling water
Custard Pudding
- 1 1/4 cups milk (approximately 300ml full cream milk)
- 2 large eggs
- 4 tbsp sugar (50g)
Castella Cake Batter
- 1 egg
- 1 tbsp sugar
- 1 tbsp honey
- 3 tbsp all purpose flour (30g)
Instructions
- Make the Caramel Sauce: In a small saucepan over medium-high heat, combine 3 tablespoons of granulated sugar with 1 tablespoon of water. Bring the mixture to a boil, and continue cooking until it bubbles and turns an amber color. Immediately remove from heat and carefully add 1 tablespoon of hot boiling water, swirling to create a smooth, even caramel sauce.
- Divide the Caramel: Pour the prepared caramel sauce evenly into 4 heat-proof glass cups and set aside.
- Prepare the Custard Pudding: Warm 1 1/4 cups (300ml) of milk to about 140°F (60°C). In a mixing bowl, whisk together 2 large eggs and 4 tablespoons (50g) of sugar until combined. Gradually pour the warm milk into the egg mixture while stirring continuously. Strain this mixture through a sieve to ensure a smooth custard.
- Preheat the Oven: Set the oven temperature to 302°F (150°C) to prepare for baking.
- Make the Castella Cake Batter: In a mixing bowl, whisk together 1 egg, 1 tablespoon of sugar, and 1 tablespoon of honey. Place this bowl over hot water (a double-boiler setup) and continue beating the mixture until it forms soft peaks.
- Add Flour: Sift 3 tablespoons (30g) of all-purpose flour and gently fold it into the beaten mixture using a spatula, maintaining an airy texture.
- Assemble the Puddings: Pour the custard pudding mixture over the caramel sauce in each cup. Then gently spoon or pour the castella cake batter over the custard layer, allowing it to float on top.
- Prepare Water Bath: Place the filled 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 to create a water bath.
- Bake: Bake the puddings in the preheated oven at 302°F (150°C) for 40 minutes. The water bath ensures gentle cooking and prevents cracking.
- Remove and Cool: Carefully remove the baking tray from the oven and allow the puddings to cool before serving.
Notes
- Use heat-proof glass cups to ensure safe baking in a water bath.
- Be careful when adding hot water to caramel; it can bubble vigorously.
- The water bath helps maintain a smooth custard texture by preventing direct heat.
- Make sure to whisk the castella batter over hot water to achieve soft peaks.
- Sift the flour before folding to avoid lumps and keep the batter light.
- Allow puddings to cool completely for best flavor and texture before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Castella pudding, Japanese dessert, caramel custard, castella cake, water bath pudding
