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Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, castella caramel pudding. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Castella caramel pudding is literally a combination of Castella cake and crème caramel pudding. If you wonder, Castella cake, aka Kasutera, is a Japanese honey sponge cake while crème caramel is an egg pudding with clear caramel sauce. I find some satisfaction while digging into this three-layered dessert. Castella Caramel Pudding This dessert is a combination of Castella (aka Kasutera) and creme caramel pudding.
Castella Caramel Pudding is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Castella Caramel Pudding is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook castella caramel pudding using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Castella Caramel Pudding:
- Prepare 🍮 Caramel
- Get 3 tbsp (39 g) granulated white sugar
- Get 1 tbsp (15 ml) water
- Prepare 1 tbsp (15 ml) hot water
- Prepare 🍮 Pudding
- Get 320 ml whole milk, heated to 60°C or 140°F
- Get 1 egg yolk
- Make ready 3 whole eggs
- Take 50 g granulated white sugar
- Prepare 1 tbsp (15 ml) rum, optional
- Take 🍮Castella sponge
- Get 1 whole egg
- Make ready 21 g granulated white sugar
- Make ready 10 g honey
- Get 27 g cake flour, sifted
Japanese castella traditionally use bread flour and honey so it has different texture and flavor. Although both are delicate moist cakes that are tasty in their own way. Previously, I have made Japanese castella using cake flour, as part of this castella caramel pudding recipe. Lemon Castella Cake with Coconut Lime Cashew Panna Cotta.
Instructions to make Castella Caramel Pudding:
- Https://youtu.be/O0IpMZfS_3M
- To make caramel: In a heavy-bottom pot, heat sugar and 1 tbsp water over medium heat until it caramelizes or turns brown.
- Turn off the heat and carefully add 1 tbsp hot water into the caramel. It will sizzle quite aggressively so watch out for any hot splatter.
- Pour and divide caramel evenly into 4 heat-proof cups. Place the cups in a deep baking dish. We will bake this with a bain-marie (water bath) method. Set aside.
- To make pudding: In a medium bowl, whisk eggs, sugar, and rum until combined. Then gradually add in heated milk (60°C or 140°F) while whisking the egg mixture. To avoid having chunks of cooked eggs, remember to keep whisking while pouring the milk. Strain the mixture into a jug. Set aside.
- To make castella: Using a hand mixer, beat egg, sugar, and honey until light and thickened.
- Sieve cake flour into batter. Using a silicone spatula, fold mixture just until combined. Do not overmix as it will deflate the batter and result in a dense cake.
- Assembly: Pour and divide pudding mixture evenly into the 4 cups. Top each cup with cake batter until almost full.
- Transfer into preheated oven at 320°F or 160°C. Pour as much boiling water as possible into the baking pan. Bake for 35 minutes or as long as possible until the cake top really browns. Longer baking will ensure the pudding inside is cooked through.
- Out of the oven, I let them sit in the hot water bath for 10 more minutes. This allows the pudding to further set. Then remove from water and chill them overnight. Enjoy the pudding on the next day.
Previously, I have made Japanese castella using cake flour, as part of this castella caramel pudding recipe. Lemon Castella Cake with Coconut Lime Cashew Panna Cotta. I like the flavorful layers and the satisfaction in poking through the sponge cake trying to get the caramel pudding underneath. Honey Castella Batter: Combine eggs and granulated sugar in a bowl until foamy. Add honey, mirin, and sifted flour and mix well.
So that’s going to wrap this up for this exceptional food castella caramel pudding recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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