Easy Layered Caramel Custard Cake

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Imagine a dessert that’s smooth like pudding and sweet like candy. This recipe is for a special cake that has three yummy parts: a sticky caramel on the bottom, a soft custard in the middle, and a fluffy cake on top. You don’t need to be a pro to make it; just follow some simple steps. It’s perfect for sharing with friends and family or enjoying all by yourself!

Ingredients

CARAMEL:

  • 100g Sugar
  • 30ml Water
  • 30ml Hot water

CUSTARD PUDDING:

  • 3 Eggs
  • 3 Egg yolks
  • 1Tsp Vanilla extract
  • 600ml Milk
  • 80g Sugar
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Caramel Layer:

  • Begin by gently heating 100 grams of granulated sugar and 30 milliliters of water in a saucepan over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns a golden amber color.
  • Carefully add 30 milliliters of hot water to the caramel. This step will cause the caramel to bubble vigorously, so please proceed with caution. Stir lightly until smooth. Pour this caramel into the bottom of your baking dish, ensuring an even layer.

Custard Pudding Base:

  1. Preparation of Eggs: Whisk together 3 whole eggs, 3 additional egg yolks, and a teaspoon of vanilla extract in a large mixing bowl until well combined.
  2. Milk and Sugar Mixture: In a saucepan, gently heat 600 milliliters of milk with 80 grams of sugar. Stir continuously until the sugar is completely dissolved and the milk is just warm to the touch. Be careful not to let it boil.
  3. Combining: Gradually pour the warm milk and sugar mixture into the egg mixture, stirring constantly to prevent the eggs from curdling. This process tempers the eggs and ensures a smooth, even custard.
  4. Strain: To achieve a silky texture, strain the custard mixture through a fine sieve. This step removes any lumps or egg strands, resulting in a more refined custard.

Baking:

  • Preheat your oven to a moderate temperature (around 160°C or 320°F). Place the baking dish with the caramel into a larger baking pan. Pour the custard mixture over the caramel. Fill the larger pan with hot water halfway up the sides of the custard dish to create a water bath.
  • Bake until the custard is just set, which should take about 45 minutes to an hour. The custard should jiggle slightly when shaken, indicating it’s perfectly cooked.
  • Once done, remove from the oven and let it cool. Chill in the refrigerator for a few hours to allow the pudding to set completely.

Serving:

  • To serve, run a knife around the edges of the pudding to loosen it from the dish. Place a serving plate on top of the baking dish and invert both together. The caramel sauce will beautifully coat the custard pudding.

Enjoy your beautifully layered Castella Custard Pudding with its creamy texture and rich caramel topping, a perfect dessert for any occasion!

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