Caramel Pudding Cake (焦糖布丁燒) has been a popular dessert in both Taiwan and Japan for a while now. It comprised three layers – caramel, egg pudding, and chiffon cake. It is best served fresh from the oven. And you can taste the silky smooth texture from the pudding, as well as the airy chiffon cake all in one bite.
For this recipe, you would need heat-resistance glassware or plastic cups. You can use small ramekins or mason jars. Just make sure that the containers you choose can be used in the oven. I have already adjusted the sugar level of this recipe to the minimum. If you have a sweet tooth, you can increase it by 5g to adjust sweetness.
Japanese Caramel Pudding Cake (焦糖布丁燒)
- Silicone Spatula
- Hand Mixer
- 50 g sugar
- 15 g water
- 30 g hot water
- 1 g salt
- 3 large eggs
- 1 egg yolk
- 40 g sugar
- 300 g milk
- 2 large eggs
- 30 g milk
- 25 g vegetable oil
- 20 g sugar
- 25 g all-purpose flour
- 5 g corn starch
- Preheat the oven at 140 °C or 293 °F.
- In a small saucepan, add sugar, salt, and 15g water. Boil in under medium to medium-high heat. Do not stir during this process.
- Once it starts to change color (light yellow), reduce heat to low.
- Once it turns to a darker color, remove the saucepan immediately from the heat. Pour the hot water in. Be careful as it might splash.
- Pour the caramel evenly into 6 small ramekins. Place them into a baking pan (for water-bath later) and into the freezer.
- In a bowl, combine 3 large eggs, 1 yolk, and sugar together.
- Microwave the milk for 40 seconds or until lukewarm.
- Pour the milk slowly into the egg mixture while stirring simultaneously. If the milk is too hot, it will cook the egg instantly.
- Sift the pudding mixture at least two times to ensure smoothness.
- Bring out the ramekins from the freezer. Gently pour the pudding mixture into each container until it is 70% full.
- Pour cold water into the baking pan, about half full. Place in the preheated oven and bake 15 minutes.
- Separate egg yolks and egg whites into two separate bowls. Put the egg whites in the fridge
- In a small bowl, whisk milk and oil until combined.
- Sift in all-purpose flour and corn starch. Mix gently until combined.
- Add egg yolks into the mixture. Mix until combined.
- Bring out the egg white from the fridge. Whisk the egg whites at low speed, allowing small stabilizing bubbles to form. Add in the sugar (20g) gradually and whisk at medium-low speed. After you add the last part of sugar, turn to high speed until medium peak forms.
- Put 1/3 of the meringue into the yolk batter. Gently mix them until combine.
- Gently mix the batter with the remaining yolk batter, until combine.
- Bring out the ramekins from the oven. Do not remove them from the water bath. The pudding shouldn't be fully cooked at this point. Gently top the ramekins with the cake batter. The cake batter should be runny enough to pour directly, or you can use a piping bag.
- Bake with the water bath for 20 minutes at 140 °C or 293 °F. Then increase the heat to 155 °C or 311 °F and bake for another 35 minutes or until the surface turns golden brown.
- Once it is baked, turn off the oven and leave a gap open. Let the pudding cake rest for 5 minutes before bringing them out.
- You can eat directly from the ramekin. Or use a small sharp knife to loosen the pudding cake from around the sides of the mold to remove from mold.
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