Japanese Castella Pudding Cake

• Preheat the oven to 140°C or 293°F.

To Prepare Caramel:

• In a small saucepan, add sugar, salt, and 15g of water. Boil over medium to medium-high heat without stirring.
• Once it starts to change color (light yellow), reduce heat to low.
• When it turns a darker color, remove from heat and carefully pour in the hot water (it might splash).
• Pour the caramel evenly into 6 small ramekins. Place them in a baking pan for a water bath later and put in the freezer.

To Prepare Egg Pudding:

• In a bowl, combine 3 large eggs, 1 yolk, and sugar.
• Microwave the milk for 40 seconds until lukewarm.
• Slowly pour the milk into the egg mixture while stirring to avoid cooking the egg.
• Sift the pudding mixture at least twice for smoothness.
• Take the ramekins out of the freezer and pour the pudding mixture into each until 70% full.
• Pour cold water into the baking pan until halfway up the sides of the ramekins. Place in the preheated oven and bake for 15 minutes.

To Prepare Chiffon Cake:

• Separate egg yolks and egg whites into two separate bowls. Refrigerate the egg whites.
• In a small bowl, whisk milk and oil until combined.
• Sift in all-purpose flour and cornstarch, and mix gently until combined.
• Add egg yolks to the mixture and mix until combined.
• Take the egg whites from the fridge and whisk at low speed to form stabilizing bubbles. Gradually add 20g of sugar and whisk at medium-low speed. Once all sugar is added, turn to high speed until medium peaks form.
• Fold 1/3 of the meringue into the yolk batter gently until combined.
• Gently fold the rest of the meringue into the batter until combined.
• Remove the ramekins from the oven, keeping them in the water bath. The pudding should be partially cooked. Top the ramekins with the cake batter, pouring directly or using a piping bag.
• Bake with the water bath for 20 minutes at 140°C or 293°F. Then increase the heat to 155°C or 311°F and bake for another 35 minutes until the surface turns golden brown.
• Turn off the oven and leave a gap open, letting the pudding cake rest for 5 minutes before removing them.
• Eat directly from the ramekin, or use a small sharp knife to loosen the pudding cake from the sides of the mold to remove.