Smooth, creamy, and rich, this Caramel Pudding is a classic custard dessert topped with a luscious layer of golden caramel sauce. Made with fresh eggs, milk, and sugar, this silky-smooth pudding melts in your mouth while offering a deep caramelized sweetness. A timeless and comforting treat enjoyed worldwide.

Prep

3 hours

Bake

30 mins

Total

3 hours 30 mins

Yield

10 pcs

Ingredients

Caramel Jelly
• Water -1 | - | 70g
• RedMan Fine Sugar | 1416 | 140g
• Water -2 | - | 80g
• RedMan Gelatine Powder | 63278 | 10g
• Cold Water | - | 30g

Honey Pudding Mixture
• RedMan Fine Sugar | 1416 | 50g
• RedMan Pure Honey | 14845 | 12g
• Whole Egg | 12088 | 150g
• Egg Yolk | 12088 | 20g
• RedMan Vanilla Bean Paste | 67817 | 2g
• RedMan UHT Full Cream Milk (warm) | 103602 | 320g

Castella Cake
• Egg Yolk | 12088 | 40g
• RedMan Fine Sugar -1 | 1416 | 20g
• RedMan UHT Full Cream Milk (warm) | 103602 | 30g
• Canola Oil | 107624 | 20g
• RedMan Plain Flour | 1242 | 30g
• Egg White | 12088 | 60g
• RedMan Fine Sugar -2 | 1416 | 30g

Instructions

**Caramel Jelly**
1. Soak the gelatin in cold water.
2. Caramelize water-1 and sugar, then add in water-2.
3. Add in the bloomed gelatin and mix well.
4. Add in the cream and sift.
5. Pour 100g per cup and keep in the chiller.

**Honey Pudding Mixture**
1. Mix well and sift. Keep in the chiller.

**Castella Cake**
1. Mix all ingredients well, except for egg white and sugar-2.
2. Whisk the egg white and sugar-2, then fold into the egg mixture.

**Assembly**
1. Pour the honey pudding sauce into the mould with caramel jelly.
2. Continue by adding the castella cake mixture.
3. Steam bake at 120°C for 30 minutes, then open the oven door to release the heat.
4. Steam bake at 100°C for another 30 minutes, then chill for at least 2 hours.
5. Soak in hot water for 5 seconds, then demould.