Prepare the Egg Mixture: Separate one egg yolk from the white, reserving the white for later use. In a large mixing bowl, combine 1 egg yolk, 3 whole eggs, and 2.12 oz sugar. Whisk together until the mixture is well combined and slightly frothy.
Add the Milk: Gradually pour in 1.35 cups milk, continuing to whisk until all ingredients are fully incorporated. If using, add 1 tbsp vanilla for extra flavor.
Strain the Mixture: To ensure a smooth texture, strain the pudding mixture through a fine-mesh strainer into a jug. This will remove any bits of egg or foam that might create an uneven texture.
Remove Foam: Use a spoon to skim off any foam that has risen to the top of the mixture. This step is crucial for achieving a silky-smooth pudding.
Pour into Cups: Carefully pour the pudding mixture over the caramel in your prepared cups. Fill each cup nearly to the top.
How to Make Castella Cake
Beat the Eggs: In a large mixing bowl, combine 1 egg white, 1 whole egg, and 1.23 oz sugar. Using an electric hand mixer on medium-low speed, beat the mixture for about 2 minutes until it becomes foamy. Increase the speed and continue beating for another 4 minutes until the mixture forms stiff peaks and turns a pale yellow color.
Fold in the Flour: Sift 1.06 oz flour into the beaten egg mixture. Gently fold the flour in with a spatula until fully incorporated, being careful not to deflate the batter.
Layer the Batter: Scoop the Castella cake batter on top of the pudding mixture in your cups. Spread it evenly with a spatula.

Baking and Finishing
Prepare the Water Bath: Place the filled cups in a baking tray. Pour hot water into the tray, filling it halfway up the sides of the cups. This water bath will help the desserts cook evenly and gently.
Bake: Preheat your oven to 160ºC (320ºF). Carefully transfer the baking tray to the oven and bake for 28 minutes or until the tops of the desserts are golden brown.
Cool and Serve: Remove the baking tray from the oven and take the cups out of the water bath. Let them cool to room temperature, then refrigerate for at least 2 hours to set.
Optional Serving Suggestion: These desserts can also be served warm. For an extra touch of elegance, serve with a side of black coffee.
Nutritional Information

Prepare the Egg Mixture: Separate one egg yolk from the white, reserving the white for later use. In a large mixing bowl, combine 1 egg yolk, 3 whole eggs, and 2.12 oz sugar. Whisk together until the mixture is well combined and slightly frothy.
Add the Milk: Gradually pour in 1.35 cups milk, continuing to whisk until all ingredients are fully incorporated. If using, add 1 tbsp vanilla for extra flavor.
Strain the Mixture: To ensure a smooth texture, strain the pudding mixture through a fine-mesh strainer into a jug. This will remove any bits of egg or foam that might create an uneven texture.
Remove Foam: Use a spoon to skim off any foam that has risen to the top of the mixture. This step is crucial for achieving a silky-smooth pudding.
Pour into Cups: Carefully pour the pudding mixture over the caramel in your prepared cups. Fill each cup nearly to the top.
How to Make Castella Cake
Beat the Eggs: In a large mixing bowl, combine 1 egg white, 1 whole egg, and 1.23 oz sugar. Using an electric hand mixer on medium-low speed, beat the mixture for about 2 minutes until it becomes foamy. Increase the speed and continue beating for another 4 minutes until the mixture forms stiff peaks and turns a pale yellow color.
Fold in the Flour: Sift 1.06 oz flour into the beaten egg mixture. Gently fold the flour in with a spatula until fully incorporated, being careful not to deflate the batter.
Layer the Batter: Scoop the Castella cake batter on top of the pudding mixture in your cups. Spread it evenly with a spatula.

Baking and Finishing
Prepare the Water Bath: Place the filled cups in a baking tray. Pour hot water into the tray, filling it halfway up the sides of the cups. This water bath will help the desserts cook evenly and gently.
Bake: Preheat your oven to 160ºC (320ºF). Carefully transfer the baking tray to the oven and bake for 28 minutes or until the tops of the desserts are golden brown.
Cool and Serve: Remove the baking tray from the oven and take the cups out of the water bath. Let them cool to room temperature, then refrigerate for at least 2 hours to set.
Optional Serving Suggestion: These desserts can also be served warm. For an extra touch of elegance, serve with a side of black coffee.
Nutritional Information