Castella Cake Creme Caramel Pudding is a beautiful and super delicious dessert. This pudding is a combination of Castella cake and crème caramel pudding. It is made of three layers of texture and flavor. The bottom layer is caramel sauce, the middle layer is silky-smooth custard pudding and the top layer is a spongy, airy fluffy, and soft cake.
Castella Cake Creme Caramel Pudding Recipe
This is a popular dessert in Japan. It is a combination of two desserts, Castella cake and custard pudding. It is similar to Chocoflan.
This Castella Creme Caramel Pudding is easy to make and is ideal for any occasion. It is a cute dessert for a meal ending. You can impress your guests and family with the delicate dessert.
With this recipe instruction that includes a full video tutorial, you will be able to make this delicious dessert at home.
Jump to:
- Castella Cake Creme Caramel Pudding Recipe
- ⭐Why You'll Love This Castella Cake Creme Caramel Pudding
- 🧾Castella Cake Creme Caramel Pudding Ingredients
- 👩🏻🍳How to Make Castella Cake Creme Caramel Pudding
- 📖Variations
- 💭Tips for Recipe Success
- ❓Commonly Asked Questions
- 🍮More Custard and Pudding Recipes!
- 🍰More Dessert Recipes!
- 📖 Recipe
- 💬 Comments
⭐Why You'll Love This Castella Cake Creme Caramel Pudding
- Easy to Make at Home: With just a few simple steps, you’ll have delicious Castella Caramel Pudding ready to enjoy.
- Delightful Combination of Textures: Enjoy a silky smooth crème caramel pudding topped with fluffy Castella cake.
- Two Desserts in One: Experience a creamy and silky flan on top with a rich, spongy cake at the bottom, all drenched in caramel sauce.
- Make in Advance: Prepare the Castella Caramel Custard Pudding 1 or 2 days ahead. Just keep it in the fridge until you're ready to serve.
- Perfect for Any Occasion: Whether it’s a casual family dinner, a festive celebration, or a sophisticated dinner party, this dessert is always a hit.
🧾Castella Cake Creme Caramel Pudding Ingredients
Here’s what you need to make this Castella Cake Creme Caramel Pudding:
Ingredients for Caramel:
- Sugar: I use sugar to create a delicious caramel sauce.
- Water: Helps dissolve and melt the sugar.
- Lemon Juice: I like adding a bit of lemon juice for flavor and to help the sugar melt smoothly.
For the Pudding:
- Egg Yolk and Eggs: Room-temperature eggs make the pudding smooth and creamy.
- Sugar: Adds the perfect sweetness.
- Milk: I use milk to bring all the ingredients together and make the flan creamy. You can substitute some milk with double cream for extra richness.
- Vanilla (Optional): For a lovely added flavor.
For the Castella Cake:
- Egg White and Egg: I use room temperature eggs to incorporate all ingredients together and the cake will be airy and fluffy.
- Sugar: Gives the cake its sweetness.
- Flour: All-purpose flour works great, but pastry or cake flour are also good options.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Castella Cake Creme Caramel Pudding
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Caramel:
1. Combine sugar, water, and lemon juice in a saucepan and cook over medium heat until the sugar dissolves.
2. Let it boil without stirring. When it starts to turn amber, reduce the heat to low. Tilt the saucepan to spread the caramel and cook for 2 minutes, then remove from heat.
3. Carefully pour the caramel into pudding cups and let it cool.
How to Make Pudding:
1. Separate one egg yolk and save the white for later.
3. Pour in the milk and continue whisking until everything is well-mixed.
4. Pour the pudding through a fine sieve into a pitcher.
5. Skim off the foam from the top with a spoon.
6. Pour the pudding mixture into the cups on top of the caramel.
How to Make Castella Cake:
1. In a large bowl, combine an egg white, one whole egg, and sugar. Beat with an electric hand mixer on medium-low speed for about 2 minutes until foamy, then increase speed and beat for about 4 minutes until stiff peaks form and the mixture turns pale yellow.
2. Add the sifted flour to the bowl and gently mix with a spatula until combined.
3. Spoon the castella batter over the pudding mixture.
4. Place cups in a baking tray and fill halfway with hot water.
5. Bake in a preheated oven at 160ºC for 28 minutes or until the top is golden brown.
6. Remove the baking tray from the oven, take the cups out of the water bath, let them cool to room temperature, and refrigerate for 2 hours.
📖Variations
- Add Spices: For extra flavor, you can add different spices like cardamon, ginger, cinnamon, vanilla, etc.
- Add Salt: A pinch of salt enhances the overall flavor, making the custard and cake taste even more pronounced.
- Add Cream Cheese: For extra flavor and creamy texture.
- Add Cocoa Powder: For extra flavor, add 2 tablespoon of cocoa powder to the custard.
- Add Instant Coffee: For extra flavor, add 2 tablespoon of instant coffee to the custard.
💭Tips for Recipe Success
Perfect Caramel Color: Cook the caramel until it's a perfect golden brown. Too light lacks flavor, while too dark tastes burnt and bitter.
Gentle Mixing for Flan: Mix the flan ingredients just until smooth. Overmixing creates too many bubbles.
Careful Mixing for Cake: Mix the cake ingredients until just combined and smooth. Overmixing can make it runny and lose its fluffy texture.
Boiled Water for Water Bath: Ensure the water for the water bath is boiled and reaches at least halfway up the sides of the bundt mold.
Unmolding Tip: To unmold, let the mold sit at room temperature for 30 minutes after removing it from the fridge. Then, place a plate on top, flip it over, and gently lift off the mold.
Storage: Store the Castella Cake Custard Pudding in an airtight container in the fridge for 3-4 days. Any remaining caramel can be transferred to a glass jar and stored at room temperature or in the fridge.
❓Commonly Asked Questions
You will need to refrigerate the flan for at least 2 hours but the best is to leave the flan overnight.
Of course! You can make this Castella Cake Creme Caramel Pudding a few days in advance. Cool down the flan in the mold, cover and refrigerate until the day to serve it. Then remove it from the fridge, leave it a room temperature for 30 minutes and flip it out from the mold.
If you insert a toothpick in the center, it comes out clean.
🍮More Custard and Pudding Recipes!
Love this Castella Cake Creme Caramel Pudding? You’ll also enjoy these flans:
- Lemon Pudding Cake
- Sticky Toffee Pudding
- Arroz Con Leche Spanish Rice Pudding
- Chocolate Pudding
- Mango Pudding
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Castella Cake Creme Caramel Pudding
Ingredients
5 Pudding Cups (140ml each)
For the Caramel
- 150 g Sugar
- 4 ml Water
- 1 tablespoon Lemon Juice
For the Pudding
- 1 Egg Yolk
- 3 Eggs
- 60 g Sugar
- 320 ml Milk
- 1 tablespoon Vanilla - Optional
For the Castella Cake
- 1 Egg White
- 1 Egg
- 35 g Sugar
- 30 g Flour
Instructions
How to Make Caramel
- Combine sugar, water, and lemon juice in a saucepan, and cook over medium heat until the sugar has dissolved.
- Let it boil, do not stir. When the sugar syrup is just beginning to turn into an amber color, turn down the heat to low. Tilt the saucepan to spread the caramel and cook for 2 minutes, then remove it from the heat.
- Carefully pour the caramel into pudding cups and let it cool down.
How to Make Pudding
- Separate one egg yolk from the white and reserve the egg white for later.
- In a big bowl, add 1 egg yolk, 3 eggs, and sugar, whisk together until well combined.
- Pour milk and keep whisking until all ingredients are mixed well.
- Remove the foam from the top with a spoon.
- Pour the pudding mixture into the cups over the caramel.
How to Make Castella Cake
- In a big bowl, put an egg white, one egg, and sugar, beat with an electric hand mixer on medium-low speed for around 2 minutes or until foamy, then increase the speed and beat for around 4 minutes or until a stiff peak and a pale yellow color is achieved.
- Sift the flour into the bowl and fold with a spatula to incorporate.
- Scoop the castella batter on top of the pudding mixture.
- Place cups in a baking tray and pour hot water halfway into the tray.
- Bake in a preheated oven at 160ºC for 28 minutes or until the top has golden brown color.
- Remove the baking tray from the oven, take the cups out of the water bath, let them cool down to room temperature, and then refrigerate for 2 hours.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Recently I was in Korea where I got to try this delicious recipe, since then I have been looking for the recipe, and now I will be able to give it a go. thanks
Estefania says
I hope you will try and let me know how it goes, thanks
Estefania says
Hi John, Hope it goes well let me know your result, you can also share picture of your dessert on Facebook or Instagram, I will be very happy to see.