蜂蜜カステラプリンの作り方☆フワフワなめらか食感♪プリンを上手に仕上げるコツをご紹介☆-How to make Honey Castella Pudding【料理研究家ゆかり】【たまごソムリエ友加里】

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and versatile.

caramel sauce

🥗Healthier: honey

💰Cheaper: brown sugar + water

Honey offers a natural sweetness, while brown sugar is cost-effective.

Preheat the oven to 170°C (340°F).

Prepare a baking pan by lining it with parchment paper.

In a mixing bowl, whisk eggs and sugar until pale and fluffy.

Add milk, heavy cream, and vanilla extract to the egg mixture; stir to combine.

Sift in cake flour and baking powder; mix until smooth.

Melt butter and fold it into the batter gently.

Pour the batter into the prepared pan and smooth the top.

In a separate bowl, combine water and cornstarch; mix until smooth.

Drizzle caramel sauce over the batter, then pour the cornstarch mixture on top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.

Chill in the refrigerator for at least 2 hours before serving.

Slice and serve chilled, drizzled with extra caramel sauce if desired.

Cooking Techniques

Spice Level:

Allergens