濃厚カステラ・プリンケーキの作り方：グルテンフリー

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.

Make the caramel by combining water and granulated sugar in a pot over medium heat until it turns caramel color.

Remove from heat and add hot water. Pour into pudding cups.

Prepare the custard pudding by adding milk, heavy cream, and vanilla extract to the pot from step 2, and heat to 60°C (until steam rises). Remove from heat.

Whisk the whole eggs and mix in sugar. Combine with the milk mixture and strain.

Make the castella sponge by warming heavy cream with honey.

Whisk the whole egg with sugar until pale and fluffy. Mix in rice flour.

Combine part of the batter with the warmed heavy cream from step 5, then mix back into the batter until uniform.

Pour the pudding mixture into the caramel-filled cups, then pour in the castella batter.

Fill a baking tray with hot water at about 80°C, and bake in a preheated oven at 150°C for 40-45 minutes in a water bath. Cool and refrigerate.

Top with whipped heavy cream if desired and serve.

Cooking Techniques

Spice Level:

Dietary

Allergens