Silky Custard Pudding Cake
Silky Custard Pudding Cake
Japan’s Beloved Dessert! A Dreamy Combination of Soft Pudding and Moist Cake: Pudding Cake
We’ve transformed Japan’s favorite treat, loved by everyone from kids to grandparents, into a delightful cake! Experience the perfect harmony of a moist cake base topped with a lusciously smooth pudding. It’s surprisingly easy to make with ingredients you likely already have at home. While it requires some chilling time, the result is well worth the wait and guaranteed to bring joy to your family! This recipe is designed for a 15-18cm cake mold, but any oven-safe dish will work beautifully.
Caramel Sauce- Vegetable oil, a little
- Sugar (for caramel) 1 Tbsp
- Water (for caramel) 2 Tbsp
Cooking Instructions
Step 1
First, lightly coat the inside of your cake mold with vegetable oil. (Begin preheating your oven to 170°C / 340°F.)
Step 2
In a small saucepan, combine 1 Tbsp of sugar for the caramel and 2 Tbsp of water. Gently heat over low to medium heat, stirring until the sugar dissolves and begins to caramelize. (Boiling water in an electric kettle beforehand can be helpful.)
Step 3
Once the sugar mixture turns a rich amber color and starts to bubble, carefully add 1 Tbsp of the pre-boiled hot water. Be very cautious as the caramel can splatter!
Step 4
Pour the prepared caramel sauce evenly over the bottom of the cake mold, coating the sides as well.
Step 5
In a separate saucepan, combine 500ml of milk and 50g of sugar for the pudding. Warm over medium-low heat, stirring until the sugar is completely dissolved. Do not let the milk boil.
Step 6
Once all the sugar is dissolved, remove the saucepan from the heat and let the milk mixture cool slightly.
Step 7
In a mixing bowl, gently whisk 4 eggs until just combined. Avoid over-whisking.
Step 8
Slowly pour the slightly cooled milk mixture into the whisked eggs while continuously stirring with a whisk. Mix until well combined. A steady, one-directional stir is recommended.
Step 9
Strain the pudding batter through a fine-mesh sieve into the prepared cake mold. This step ensures a silky-smooth texture. Pour carefully.
Step 10
If there are any large air bubbles on the surface of the pudding batter, gently pop them with a paper towel. This is an important step for achieving a flawless surface.
Step 11
In a separate small bowl, combine 1 egg and 30g of sugar for the cake batter. Mix well.
Step 12
Once the egg and sugar mixture lightens in color, sift in 35g of cake flour. Gently fold using a silicone spatula until just combined and no dry flour streaks remain. Be careful not to overmix, as this can make the cake tough.
Step 13
Carefully spoon the cake batter over the pudding mixture in the cake mold. The cake batter will float on top.
Step 14
Don’t worry! As it bakes, the cake batter will rise beautifully, forming a lovely cake layer on top of the pudding.
Step 15
Place the cake mold inside a larger baking pan or roasting pan. Pour about 70°C (160°F) hot water into the larger pan, creating a water bath (bain-marie). (You can conveniently use the remaining hot water from your electric kettle used in Step 2.) This double-boiling method ensures gentle cooking.
Step 16
Bake in the preheated oven at 160°C (320°F) for about 45 minutes, or until the cake is set and lightly golden. Once removed from the oven, let it cool completely at room temperature, then refrigerate for at least 3 hours until thoroughly chilled.
Step 17
Once the pudding cake is well chilled, carefully run a thin knife around the edges of the mold to loosen the pudding from the sides. This helps ensure it releases cleanly.
Step 18
Place a serving plate over the top of the cake mold, then swiftly and confidently invert the mold and plate together. Lift the mold away to reveal your beautiful Pudding Cake! Enjoy!
