Description
Decadent Castella Pudding is a dreamy, layered dessert combining smooth caramel, creamy custard, and fluffy Castella cake batter baked to perfection. This elegant treat offers a harmonious blend of textures and flavors, perfect for a sophisticated finish to any meal or a special indulgence.
Ingredients
Scale
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup hot boiling water
Custard Layer
- 2 cups milk
- 2 large eggs
- 4 tbsp sugar
Castella Cake Batter
- 1 large egg
- 1/2 cup sugar
- 1 tbsp honey
- 1 cup all-purpose flour (sifted)
Instructions
- Make Caramel Sauce: Combine 1 cup granulated sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil while swirling the pan occasionally until the mixture bubbles and turns a deep amber color, indicating a rich caramel.
- Add Hot Water: Turn off the heat and carefully add 1/2 cup hot boiling water gradually, stirring constantly until the caramel is smooth and fully dissolved.
- Distribute Caramel: Pour the caramel sauce evenly into 4 heat-proof glass cups and set these aside to cool and harden slightly.
- Warm Milk: Gently warm 2 cups of milk in a saucepan until it reaches approximately 140°F (60°C), ensuring it is warm but not boiling for optimal custard texture.
- Mix Custard Eggs and Sugar: Whisk together 2 large eggs and 4 tablespoons of sugar in a bowl until well combined, contributing structure and sweetness to the custard.
- Combine Milk and Egg Mixture: Slowly pour the warm milk into the egg mixture while stirring continuously to prevent curdling; then strain the mixture through a sieve for a silky smooth custard base.
- Preheat Oven: Set your oven to preheat at 302°F (150°C) to prepare for gentle baking of the layered dessert.
- Whisk Castella Batter: In a separate bowl, whisk together 1 large egg, 1/2 cup sugar, and 1 tablespoon honey over hot water until soft peaks form, creating an airy and sweet base for the cake layer.
- Fold in Flour: Gently fold 1 cup sifted all-purpose flour into the egg mixture using a spatula to maintain the batter’s light texture without deflating it.
- Layer Custard in Cups: Pour the strained custard mixture over the set caramel sauce in each of the cups, forming the middle layer of the dessert.
- Add Castella Cake Layer: Pour the prepared Castella cake batter over the custard layer carefully in each cup, creating distinct layers.
- Prepare Water Bath: Place the filled cups into a deep baking tray and pour hot water into the tray until it reaches the level of the custard in the cups, which will help bake the pudding evenly and prevent cracking.
- Bake: Bake the cups in the preheated oven for about 40 minutes, allowing the layers to set and the Castella cake to rise softly on top.
- Cool and Serve: Remove the baking tray and cups from the oven carefully to avoid burns. Serve the pudding warm for immediate indulgence or chill in the refrigerator for a refreshing treat later.
Notes
- Ensure the caramel reaches a deep amber color but avoid burning it for best flavor.
- Warming the milk to 140°F helps prevent egg curdling in the custard.
- Folding the flour gently into the egg mixture preserves the Castella batter’s light and airy texture.
- The water bath ensures gentle, even baking and prevents cracking or overcooking of the custard.
- Serve warm for a soft pudding experience or chilled for a firmer texture and refreshing taste.
