Recipe of Super Quick Homemade Castella Caramel Pudding
Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Any-night-of-the-week Castella Caramel Pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Castella Caramel Pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Castella Caramel Pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Castella Caramel Pudding is 4 cups (170ml cup). So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Castella Caramel Pudding using 15 ingredients and 10 steps. Here is how you can achieve that.
This dessert is a combination of Castella (aka Kasutera) and creme caramel pudding. I like the flavorful layers and the satisfaction in poking through the sponge cake trying to get the caramel pudding underneath.
Ingredients and spices that need to be Take to make Castella Caramel Pudding:
- 🍮 Caramel
- 3 tbsp (39 g) granulated white sugar
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) hot water
- 🍮 Pudding
- 320 ml whole milk, heated to 60°C or 140°F
- 1 egg yolk
- 3 whole eggs
- 50 g granulated white sugar
- 1 tbsp (15 ml) rum, optional
- 🍮Castella sponge
- 1 whole egg
- 21 g granulated white sugar
- 10 g honey
- 27 g cake flour, sifted
Steps 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.
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