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Japanese Castella Custard Pudding

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.
3
1 hr 10 min
TOTAL TIME
260
CALORIES
$0.34
PER SERVING
Japanese Castella Custard Pudding
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Ingredients
CARAMEL BASE
4 SERVINGS
Caramel Sauce
3 tbsp caramel sauce
CUSTARD
Sugar
4 tbsp sugar
Eggs
2 whole eggs
beaten
Milk
1 1/4 cups milk
CASTELLA CAKE
Honey
1 tbsp honey
Sugar
2 tbsp sugar
Egg
1 whole egg
All Purpose Flour
3 tbsp all purpose flour
sifted
Directions
CARAMEL BASE
30 min
PREP TIME
40 min
COOK TIME
1 hr 10 min
TOTAL TIME
1
Divide the ready made caramel sauce into 4 heat proof glass cups.
CUSTARD
2
Heat the milk to about 140°F in a saucepan. Remove from heat.
3
In a mixing bowl, beat together the eggs and sugar.
4
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.
CASTELLA CAKE
5
Preheat your oven to 302°F.
6
In a separate bowl, combine the egg, sugar, and honey. Whisk this mixture over a water bath until it forms soft peaks.
7
Fold in the sifted flour into the egg mixture.
BAKING
8
Pour the custard mixture over the caramel sauce in the cups.
9
Then, gently pour the Castella cake batter over the custard mixture.
10
Place the cups into a deep baking tray with a kitchen towel at the bottom.
11
Pour enough hot water into the baking tray to reach the level of the custard in the cups.
12
Bake in the pre-heated oven for 40 minutes.
13
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.
14
Serve warm or chilled as per preference.
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Health Info
Macros
36g
CARBS
8g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why is my custard lumpy?
How do I make my custard more flavorful?
Why does my custard taste eggy?
Why is my custard too thin?
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 make dairy-free custard?
Is custard and ice cream the same?
Can I use custard to replace cream in recipes?