CARAMEL CASTELLA PUDDING CAKE

Container used: Makes 5

Bottom diameter: 2 inches

Top diameter: 4 inches

Height: 2.5 inches


For Caramel:

120g Fine Sugar

70ml Plain Water

2 Tbsp Water


For Creamy Pudding Custard:

1 Whole Egg (A)

2 Egg Yolks (A)

50g Fine Sugar

300ml Full Cream Milk

150ml Dairy Whipping Cream

1tsp Vanilla Essence


For Castella Cake:

2 Egg Yolks (A)

30g Full Cream Milk

2 Tbsp Vegetable Oil

40g Cake Flour

2 Egg Whites (A)

50g Fine Sugar

Caramel Castella Pudding Cake by Glazed.sg

Bake in a Waterbath: 170°C – 1 hour

Top Bottom Heat, No Fan.

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