Pudin Castella

Ingredientes

• 3 tbsp granulated sugar (*40g)
• 1 tbsp water
• 1 tbsp hot boiling water
• 11/4 cups milk (* I used 300ml full cream milk)
• 2 eggs (*large eggs)
• 4 tbsp sugar (*50g)
• 1 egg
• 1 tbsp sugar
• 1 tbsp honey
• 3 tbsp all purpose flour (*30g)

Preparación

1. 1

   --- Caramel sauce *1 ---

2. 2

   place ingredients in a saucepan: Put sugar and water in a small saucepan over med-high heat to bring it to boil.

3. 3

   bring it to boil: When the mixture bubbles and the colour has turned into an amber colour, turn the heat off.

4. 4

   Add hot water gradually and swirl the mixture to make it an even consistency.

5. 5

   Divide it into 4 cups: Divide the caramel sauce into 4 heat proof glass cups and set aside.

6. 6

   --- Custard Pudding *3 ---

7. 7

   Warm milk up to around 140°F(60°C). *2

8. 8

   mix egg and sugars: Place egg and sugar into a mixing bowl and whisk together.

9. 9

   Pour the warm milk into the bowl: Pour the warm milk into the egg mixture gradually and stir to combine them all together.

10. 10

    Strain the mixture: Strain the egg mixture with a sieve and set aside.

11. 11

    --- Castella Cake Batter ---

12. 12

    Preheat the oven: Start preheating the oven to 302°F(150°C).

13. 13

    Place ingredients in a bowl: Place egg, sugar and honey into a mixing bowl.

14. 14

    Whisk them together: Whisk all together and place the bowl over the hot water.

15. 15

    Beat till forming soft peaks: Continue to beat till the mixture forms soft peaks.

16. 16

    Shift flour in: Add sifted flour into the batter.

17. 17

    Fold the flour into the batter: Fold in the flour into the batter using a spatula.

18. 18

    --- Baking all together ---

19. 19

    Pour pudding mixture into the cups: Pour the custard pudding mixture over the caramel sauce in the cups.

20. 20

    Put castella cake batter on top: Put the castella cake batter floating over the custard pudding mixture.

21. 21

    place the cups in a baking tray: Place the cups into a deep baking tray with kitchen cloth layered at the bottom.

22. 22

    make hot bath: Pour enough hot water to reach the level of custard pudding mixture.

23. 23

    Bake in a preheated oven of 302°F(150°C) in the water bath for 40 minutes.

24. 24

    remove the tray from the oven: Remove the baking tray out of the oven. Take the cups out of the water bath.

25. 25

    tap the each cup with a spoon: Tap each cup with a spoon or fork to avoid shrinkage of Castella cake.

26. 26

    Serve warm or chill for later.