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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
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
Sugar
2 tbsp sugar
Egg
1 whole egg
Honey
1 tbsp honey
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.
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?