Name: Japanese Castella Custard Pudding
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 tbsp sugar; 3 tbsp all purpose flour, sifted; 3 tbsp ready made caramel sauce; 4 tbsp sugar; 1 tbsp honey; 1 egg; 2 eggs, beaten; 1 and 1/4 cups milk

custard

Can I use whole eggs instead of just yolks in my custard?

How can I avoid getting a 'skin' on top of my custard?

What is the difference between custard and pudding?

Can I use custard to replace cream in recipes?

Indulge in sweet, melt-in-your-mouth Japanese Castella custard pudding. This dessert brings together a luscious caramel base, a smooth custard middle, and a fluffy Castella cake topping. Perfect for a light dessert or dinner parties.

Milk

Eggs

Wheat

Vegetarian

Sugars & Sweeteners

gram

sugar

Flour & Meal

all purpose flour

Dessert Toppings

milliliter

caramel sauce

Honey

honey

eggs

milk

Cholesterol

Vitamin A

Vitamins

Vitamin C

Vitamin D

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Total monounsaturated fatty acids

Trans fatty acids

Beta-cryptoxanthin

Vitamin K

Saturated Fat

Total polyunsaturated fatty acids

Calcium

Minerals

Folic Acid (B9)

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

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Delight your taste buds with this incredibly smooth, low-carb Lemon Custard, which combines the tanginess of lemon with the sweetness of cream cheese. A perfect dessert for a guilt-free treat!

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Japanese Castella Custard Pudding

Baking Goods

Condiment & Toppings

Dairy

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Divide the ready made caramel sauce into 4 heat proof glass cups.

Heat the milk to about 140°F in a saucepan. Remove from heat.

In a mixing bowl, beat together the eggs and sugar.

Pour the warm milk gradually into the egg mixture while stirring to incorporate completely. Strain this mix through a sieve to ensure a smooth custard. Set aside.

In a separate bowl, combine the egg, sugar, and honey. Whisk this mixture over a water bath until it forms soft peaks.

Fold in the sifted flour into the egg mixture.

Pour the custard mixture over the caramel sauce in the cups.

Then, gently pour the Castella cake batter over the custard mixture.

Place the cups into a deep baking tray with a kitchen towel at the bottom.

Pour enough hot water into the baking tray to reach the level of the custard in the cups.

Bake in the pre-heated oven for 40 minutes.

Remove from the oven, take the cups out of the hot water bath. Tap each cup with a spoon to avoid shrinkage of Castella cake.

Japanese Castella Custard Pudding

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