How to Make Caramel Pudding Castella Cake| Japanese Dessert Recipe 🍮✨

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.

In a saucepan, add 60g sugar and 15g water; heat over medium without stirring once boiling.

When the syrup turns amber, lower the heat for a few seconds, then turn off the heat.

Add a pinch of salt and 30ml of hot water; swirl gently and pour into heat-resistant glass cups.

Refrigerate for 30 minutes.

Crack 3 eggs in a mixing bowl, add 1 egg yolk, and 50g sugar and 10g honey; beat at low speed.

Gradually add warm milk while mixing, then strain the mixture through a fine sieve.

In a heatproof bowl, crack 1 egg, add 25g sugar and 10g honey, and use the double boiler method to mix.

Add hot water in a large bowl, place the heatproof bowl over it, and beat with a hand mixer over low speed until the batter reaches 34°C (93°F).

Take the bowl off the double boiler and beat over medium-high speed until the batter is pale, thick, and tripled in volume.

Sift in 30g cake flour and gently fold until no visible dry flour remains.

Remove the caramel-coated glasses from the fridge and gently pour the pudding mixture into them.

Pour the castella batter gently over the pudding mixture.

Place glass cups inside a larger baking tray and fill the outer tray with hot water until it reaches halfway up the glass cups.

Bake at 160°C (320°F) for 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens