Recipe: Delicious Castella Caramel Pudding

Castella Caramel Pudding. Hi, everyone :) today we'll show you how to make Japanese style Caramel Pudding Castella Cake. Castella caramel pudding is quite a tricky dessert to make but really tasty once we get it right. It consists of a Castella cake on top of crème caramel.

As you can see from this. the recipe for caramel custard or caramel pudding recipe is extremely simple and is made with very basic ingredients. basically, the sugar is caramelized to thick and used as a base and added first to. Caramel pudding recipe; a delicious traditional dessert with creamy caramel over silky custard. All through my childhood, amma makes caramel pudding as a Sunday special.achachen (my dad). You can cook Castella Caramel Pudding using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Castella Caramel Pudding

1. 🢂 of 🍮 Caramel.
2. 🢂 3 tbsp (39 g) of granulated white sugar.
3. 🢂 1 tbsp (15 ml) of water.
4. 🢂 1 tbsp (15 ml) of hot water.
5. 🢂 of 🍮 Pudding.
6. 🢂 320 ml of whole milk, heated to 60°C or 140°F.
7. 🢂 1 of egg yolk.
8. 🢂 3 of whole eggs.
9. 🢂 50 g of granulated white sugar.
10. 🢂 1 tbsp (15 ml) of rum, optional.
11. 🢂 of 🍮Castella sponge.
12. 🢂 1 of whole egg.
13. 🢂 21 g of granulated white sugar.
14. 🢂 10 g of honey.
15. 🢂 27 g of cake flour, sifted.

A popular Japanese-style pudding, so smooth and creamy. This custard pudding is so easy to make, with simple ingredients that are always available in the pantry. Japanese caramel custard pudding is called "Purin". But the pudding in western countries and.

step by step Castella Caramel Pudding

1. Https://youtu.be/O0IpMZfS_3M.
2. To make caramel: In a heavy-bottom pot, heat sugar and 1 tbsp water over medium heat until it caramelizes or turns brown..
3. Turn off the heat and carefully add 1 tbsp hot water into the caramel. It will sizzle quite aggressively so watch out for any hot splatter..
4. Pour and divide caramel evenly into 4 heat-proof cups. Place the cups in a deep baking dish. We will bake this with a bain-marie (water bath) method. Set aside..
5. To make pudding: In a medium bowl, whisk eggs, sugar, and rum until combined. Then gradually add in heated milk (60°C or 140°F) while whisking the egg mixture. To avoid having chunks of cooked eggs, remember to keep whisking while pouring the milk. Strain the mixture into a jug. Set aside..
6. To make castella: Using a hand mixer, beat egg, sugar, and honey until light and thickened..
7. Sieve cake flour into batter. Using a silicone spatula, fold mixture just until combined. Do not overmix as it will deflate the batter and result in a dense cake..
8. Assembly: Pour and divide pudding mixture evenly into the 4 cups. Top each cup with cake batter until almost full..
9. Transfer into preheated oven at 320°F or 160°C. Pour as much boiling water as possible into the baking pan. Bake for 35 minutes or as long as possible until the cake top really browns. Longer baking will ensure the pudding inside is cooked through..
10. Out of the oven, I let them sit in the hot water bath for 10 more minutes. This allows the pudding to further set. Then remove from water and chill them overnight. Enjoy the pudding on the next day..

Delicious and such a easy pudding which taste so yummy. It is one of the best desert you can make with bread. I have been eyeing on this recipe for a long time. A wide variety of caramel pudding options are available to you, such as flavor, color, and packaging. This easy-to-make pudding is popular all over India but made especially well by the Parsis, Mangaloreans (both Click Play to See This Caramel Custard Recipe Come Together.