Honey Castella Pudding


  • 4 150ml cups for the puddings
  • Caramel Sauce:
  • 4 tablespoons granulated sugar
  • 4 teaspoons water
  • 2 tablespoons water to add at the end
  • Custard Pudding Mixture:
  • 3 eggs
  • 50g granulated sugar
  • 300ml milk
  • Honey Castella Batter:
  • 1 egg
  • 20g granulated sugar
  • 20g honey
  • 5ml mirin
  • 40g flour
  • Boiling water, as needed
  • Non-dissolving sugar


  1. Caramel Sauce: Heat granulated sugar and water in a saucepan over medium heat.
  2. When it turns deep amber, add in water.
  3. In a bowl, combine all the ingredients for the custard pudding mixture.
  4. Pour the mixture into four cups, dividing equally.
  5. Honey Castella Batter: Combine eggs and granulated sugar in a bowl until foamy.
  6. Add honey, mirin, and sifted flour and mix well.
  7. Pour the batter into the cups on top of the pudding mixture.
  8. Place the cups in a baking pan and pour boiling water around them. Bake in a water bath in a 160°C oven for 20 minutes, then lower heat to 150°C and bake for another 20 minutes.
  9. When it cools down, sprinkle with powdered sugar on top.