Instructions

1. Preheat oven to 160 ° C.
2. Boil the hot water for baking and firing.
3. Remove the eggs from the refrigerator and set them aside. (Return to room temperature, about 18 ° C)

caramel

1. Put the granulated sugar and 10g of water in a pan and heat. Turn off the heat when you have the caramel you like, add 10g of water, and mix (do not burn!)
2. Arrange in a pudding cup in a container for bathing water (with a wet cloth underneath) and cool in a refrigerator (or freezer).

Pudding solution

1. Put the milk in a saucepan and warm it to 60 ° C (around the surroundings).
2. Mix egg, yolk, granulated sugar, honey, and brandy in a bowl.
   Cut the egg white firmly. Do not lather.
3. Put milk in a bowl with eggs. Mix in half and add the rest.
4. Put in a large measuring cup while filtering with a tea strainer. Make sure that the temperature does not drop too low, such as on a cloth. The temperature at the end of flowing properly is about 36 degrees. If you do not control the temperature of the liquid and hot water, it may cause overburning or overburning.

Castella part

1. Add white sugar and honey to the egg and mix. Mix while hitting a water bath at about 60 ° C, remove to 34 ° C from the water bath.
2. Turn the hand mixer at high speed for 3 minutes and at low speed for 2 minutes to make the dough white, texture uniform, and fine.
3. Add the sifted flour and mix about 50-60 times. If not mixed properly, the dough will swell but shrink.
4. Add the pudding solution to the caramel cup and pour the castella dough over it (use a spoon, etc.)
5. Scrape the dough with a palette knife. If you leave it on, the dough will overflow from the edge of the cup and it will not look good. There is a little surplus of dough for this kind of scraping. (About 30 grams)
6. Boil in hot water at 65 ° C. It is advisable to spread the water to the height of the pudding solution. Place the bath container on the baking sheet and place in the oven.
   Bake in a preheated oven at 160 ° C for 40 to 45 minutes. As a guide, it is OK if the upper dough looks delicious. Remove it from the hot water bath when it is baked, take the rough heat and cool it in the refrigerator.
7. It is effective to prevent dents after baking by tapping the side of the castella portion of the cup with a spoon or the like immediately after baking. It has the effect of shocking the castella.
8. Cool well in the refrigerator and enjoy it. It is delicious even if you turn it over and eat it.
9. About changing the cup. In the picture, you can use it without problems if you observe the heat-resistant cup, recipe water bath, capacity, and temperature that you suggested earlier, but if you use it in unexpected situations, it may exceed the heat-resistant temperature of the cup. I changed the recipe to use a glass cup. Thank you for your understanding. In the previous container, seven were taken.