Hey everyone, hope you are having an incredible 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 unique. This is gonna smell and look 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 is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Castella Caramel Pudding is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have castella caramel pudding using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Castella Caramel Pudding:
- Make ready 🍮 Caramel
- Make ready 3 tbsp (39 g) granulated white sugar
- Get 1 tbsp (15 ml) water
- Make ready 1 tbsp (15 ml) hot water
- Take 🍮 Pudding
- Take 320 ml whole milk, heated to 60°C or 140°F
- Take 1 egg yolk
- Prepare 3 whole eggs
- Make ready 50 g granulated white sugar
- Get 1 tbsp (15 ml) rum, optional
- Take 🍮Castella sponge
- Prepare 1 whole egg
- Prepare 21 g granulated white sugar
- Prepare 10 g honey
- Get 27 g cake flour, sifted
The silky topping will remind you of a lighter version of leche flan as it delicately breaks in your mouth with every sip of the creamy tea concoction. Castella (カステラ) is a delicious Japanese sponge cake made with bread flour, sugar, honey, and eggs. My family loves Castella and it goes very well with both tea and coffee. If you leave it on, the dough will overflow from the edge of the cup and it will not look good.
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.
Pierce the castella with a bamboo stick. If the stick is slightly moist, it is ready. When the stick is dry and clean, the castella has lost its moist texture. The moist texture is essential for delicious castella so avoid over-baking. I like the flavorful layers and the satisfaction in poking through the sponge cake trying to get the caramel pudding underneath.
So that is going to wrap it up for this exceptional food castella caramel pudding recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
