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Published on Feb 7, 2019


100mlプリン型 5個分

グラニュー糖 70g
水 大さじ2
熱湯 大さじ2

温めた牛乳 320ml
グラニュー糖 60g
卵 3個
卵黄 1個

卵 2個
砂糖 40g
はちみつ 20g
薄力粉 50g

1. オーブンを160℃に予熱する。


3. プリン型に流し入れ、冷蔵庫で30分ほど冷やす。(ゆるすぎる場合はもう一度火にかけて煮詰め、煮詰め過ぎて固くなったら熱湯を足してのばす。)

4. 牛乳を火にかけ、60℃(周りがふつふつするくらい)まで温める。

5. プリン液を作る。ボウルに卵、卵黄、グラニュー糖を入れて泡立て器ですり混ぜ、卵白のコシをしっかり切る。

6. 温めておいた(4)を2回に分けて加え混ぜ、茶こしなどで濾して計量カップに入れておく。

7. カステラを作る。ボウルに卵、砂糖、はちみつを加え、湯せんにかけながら混ぜる。

8. 湯せんから外し、ハンドミキサーの高速で白くキメが均一になるまで泡立てる。

9. 薄力粉を振るい入れ、さっくりと混ぜる。

10. 深めのバットにカラメルの入ったカップを並べる。それぞれにプリン液を注ぎ入れ、その上にカステラ生地を流す。
11. プリン液の高さくらいまでお湯をはり、天板に乗せて160℃に予熱したオーブンで35分焼く。

12. 粗熱が取れたら冷蔵庫で2時間ほど冷やして、完成!

Castella Pudding
Servings: 5

Caramel Sauce
70 grams granulated sugar
2 tablespoons cool water
2 tablespoons hot water

60 grams granulated sugar
3 large eggs
1 large egg yolk
320 milliliters milk, warm

Castella Batter
2 large eggs
40 grams granulated sugar
20 grams honey
50 grams all-purpose flour

Hot water, for baking

Special Equipment
5 100-milliliter pudding cups

1. Place 5 pudding cups in a deep baking dish.
2. Make the caramel sauce: Combine the sugar and cool water in a small pot over medium heat. Cook, swirling the pan around, until the mixture turns amber in color and smells toasted. Add the hot water, then remove the pan from the heat.
3. Divide the sauce between the pudding cups and refrigerate until set, 30 minutes.
4. Preheat the oven to 320˚F (160˚C).
5. Make the pudding: In a medium bowl, whisk together the sugar, eggs, and egg yolk. Gradually add the warm milk, whisking to combine. Strain through a fine-mesh sieve into a large liquid measuring cup. Set aside.
6. Make the castella batter: Set a large bowl over a medium pot of simmering water. Add the eggs, sugar, and honey to the bowl and whisk well.
7. Remove the bowl from the pot and beat with an electric hand mixer on high speed until the texture is fine for 3 minutes. Sift the flour into the bowl and fold with a rubber spatula to incorporate.
8. Divide the reserved pudding mixture between the pudding cups, then dollop the castella batter on top.
9. Pour hot water into the baking dish until it reaches the pudding mixture line.
10. Bake for 35 minutes, until the tops are golden brown.
11. Remove from the oven and let cool, then chill in the refrigerator for 2 hours before serving.
12. Enjoy!


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