Japanese Flan With Castella Cake Some time ago we looked at this Japanese custard with Castella cake that we often saw on social networks. We were so curious that we kept the recipe and today, finally, we were able to put it into practice and check that its popularity is well deserved. It is the ideal dessert with which to put the finishing touch to a celebration meal or dinner.
Although it is laborious because it has three elaborations: caramel, custard and Castella cake, it is not a complicated recipe. Absolutely. You can use industrial liquid caramel and save a step, something that is appreciated when time does not press. The rest is a thing to sew, sing and succeed. When you put these cups of Japanese flan with Castella sponge cake on the table they will adore you.
We prepare the caramel in a lidded casserole in which we cook the sugar and half the water over medium heat. When it acquires a golden color, we extinguish the fire, pour the rest of the water and, immediately, cover it so that the caramel does not splash on us. We remove so that it integrates well.
We distribute the caramel in six cups suitable for baking and reserve while preparing the flan mixture. In a deep bowl we mix the sugar with honey, cognac and eggs. Heat the milk for a minute and a half in the microwave. We add while we beat with some rods until the sugar dissolves completely. We pass the mixture through a fine strainer to remove possible impurities before filling the six cups.
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Next we prepare the Castella cake. We beat the egg with the sugar and honey until obtaining a white and spongy dough. This will be easier and faster if we use electric rods and place the container on a bowl with boiling water over low heat. Add the sifted flour and gently stir with enveloping movements until incorporated.
We spread the cake batter on the flan layer of the six cups and place them in a baking dish. We pour half a liter of hot water at the base of the fountain and put it in the oven, preheated to 160ºC with heat up and down. Cook for 35 minutes. If the surface of the cake is browned in excess before the end of the cooking time, cover the flan with a sheet of aluminum foil.
When the custards are cooked, remove the source from the oven and let them cool completely before consuming. We can store them in the fridge or leave them at room temperature. Although in summer it is better to store them in the fridge.