Castella Pudding カステラプリン
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 cakes
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Calories
279 kcal
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Cuisine
Euro-Japanese Fusion
Castella Pudding カステラプリン
Description
This Castella Pudding starts with a caramel sauce made by melting sugar and water to an amber color, then diluted with hot water to smooth consistency and divided into glass cups. The custard pudding blends warm milk with eggs and sugar, strained for smoothness. Separately, the cake batter mixes eggs, sugar, and honey, whisked over hot water to soft peaks before folding in flour for a delicate sponge texture.
Once prepared, the custard mixture is poured into the caramel-lined cups and topped with a layer of Castella batter. The desserts are baked at low heat to set the custard and bake the cake simultaneously, resulting in a harmonious fusion of creamy pudding and soft honey cake with a touch of caramel bitterness.
This dessert benefits from careful temperature control and layering. The finished Castella pudding is a balanced treat of textures and subtle sweetness, commonly enjoyed chilled.
Ingredients
- 1 egg
- 1 tbsp sugar
- 1 tbsp honey
- 3 tbsp all-purpose flour 30g
Caramel Sauce
- 3 tbsp granulated sugar *40g
- 1 tbsp water
- 1 tbsp water hot, boiling
Custard pudding
- 11/4 cups milk * I used 300ml full cream milk
- 2 egg large eggs
- 4 tbsp sugar *50g
Instructions
Caramel sauce *1
- Put sugar and water in a small saucepan over med-high heat to bring it to boil.
- When the mixture bubbles and the colour has turned into an amber colour, turn the heat off.
- Add hot water gradually and swirl the mixture to make it an even consistency.
- Divide the caramel sauce into 4 heat proof glass cups and set aside.
Custard Pudding *3
- Warm milk up to around 140°F(60°C). *2
- Place egg and sugar into a mixing bowl and whisk together.
- Pour the warm milk into the egg mixture gradually and stir to combine them all together.
- Strain the egg mixture with a sieve and set aside.
Castella Cake Batter
- Start preheating the oven to 302°F(150°C).
- Place egg, sugar and honey into a mixing bowl.
- Whisk all together and place the bowl over the hot water.
- Continue to beat till the mixture forms soft peaks.
- Add sifted flour into the batter.
- Fold in the flour into the batter using a spatula.
Baking all together
- Pour the custard pudding mixture over the caramel sauce in the cups.
- Put the castella cake batter floating over the custard pudding mixture.
- Place the cups into a deep baking tray with kitchen cloth layered at the bottom.
- Pour enough hot water to reach the level of custard pudding mixture.
- Bake in a preheated oven of 302°F(150°C) in the water bath for 40 minutes.
- Remove the baking tray out of the oven. Take the cups out of the water bath.
- Tap each cup with a spoon or fork to avoid shrinkage of Castella cake.
- Serve warm or chill for later.
Notes
- Warm milk to about 60°C before mixing to help the custard set smoothly.
- Prepare caramel sauce carefully to avoid burning; watch for amber color before adding hot water.
- Use low oven temperature (around 150°C) for gentle baking of pudding and cake layers.
- Straining the egg-milk mixture ensures a smooth custard texture.
- The recipe produces four individual servings in heatproof glass cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cakes
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 120mg | 5% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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