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Before you jump to Castella Caramel Pudding recipe, you may want to read this short interesting healthy tips about The Meals You Pick To Feed On Will Certainly Effect Your Health.
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Citrus fruit will be one of the greatest things that you can have for your desserts, rather than having a piece of cake or ice cream. Most of the nutrition in citrus fruit, including vitamin C, are additionally required for maintaining your health. One desert that I have always liked is orange pieces blended together with shredded coconut and mixed together with a mild honey dressing.
If you decide that your health is important to you, you need to take these suggestions to heart. Something that you should actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.
We hope you got benefit from reading it, now let’s go back to castella caramel pudding recipe. To cook castella caramel pudding you need 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Castella Caramel Pudding:
- Use 🍮 Caramel
- You need 3 tbsp (39 g) granulated white sugar
- Use 1 tbsp (15 ml) water
- Provide 1 tbsp (15 ml) hot water
- You need 🍮 Pudding
- You need 320 ml whole milk, heated to 60°C or 140°F
- You need 1 egg yolk
- Take 3 whole eggs
- Provide 50 g granulated white sugar
- Prepare 1 tbsp (15 ml) rum, optional
- You need 🍮Castella sponge
- Get 1 whole egg
- You need 21 g granulated white sugar
- Prepare 10 g honey
- Use 27 g cake flour, sifted
Steps to make Castella Caramel Pudding:
- Https://youtu.be/O0IpMZfS_3M
- To make caramel: In a heavy-bottom pot, heat sugar and 1 tbsp water over medium heat until it caramelizes or turns brown.
- 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.
- 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.
- 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.
- To make castella: Using a hand mixer, beat egg, sugar, and honey until light and thickened.
- 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.
- Assembly: Pour and divide pudding mixture evenly into the 4 cups. Top each cup with cake batter until almost full.
- 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.
- 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.
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