Super Creamy Desserts: No Condensed Milk, No Gelatin, No Cream Cheese!

super-creamy-desserts:-no-condensed-milk,-no-gelatin,-no-cream-cheese!

There’s something truly magical about creating a dessert that’s not only mouthwateringly delicious but also incredibly creamy without relying on condensed milk, gelatine, or cream cheese. Our Super Creamy Dessert is a delightful concoction of caramel, pudding, and Castella cake that will leave your taste buds dancing. This dessert is perfect for any occasion, whether you’re looking to impress guests or simply treat yourself to something special.

A Brief History of Creamy Desserts

Creamy desserts have long been a staple in culinary traditions around the world. From the rich custards of France to the delicate puddings of England, these desserts have been beloved for their luxurious textures and comforting flavors. Our recipe takes inspiration from these classics but with a modern twist that avoids some of the more common ingredients, making it suitable for a wider range of dietary preferences.

Ingredients

For the Caramel:

  • 5.29 oz sugar
  • 0.81 tsp water
  • 1 tbsp lemon juice

For the Pudding:

  • 1 egg yolk
  • 3 eggs
  • 2.12 oz sugar
  • 1.35 cups milk
  • 1 tbsp vanilla (optional)

For the Castella Cake:

  • 1 egg white
  • 1 egg
  • 1.23 oz sugar
  • 1.06 oz flour

Step-by-Step Instructions

How to Make Caramel

  • Combine the Ingredients: In a medium saucepan, combine 5.29 oz sugar, 0.81 tsp water, and 1 tbsp lemon juice. Stir gently to combine.
  • Heat the Mixture: Place the saucepan over medium heat. Allow the sugar to dissolve without stirring. As the mixture heats, it will begin to bubble and change color.
  • Watch for Color Change: Once the sugar syrup begins to turn a light amber color, reduce the heat to low. This process can take a few minutes, so be patient and keep a close eye on it to avoid burning.
  • Spread the Caramel: Tilt the saucepan carefully to spread the caramel evenly. Let it cook for an additional 2 minutes to deepen the color and flavor, then remove from heat.
  • Pour and Cool: Carefully pour the hot caramel into your pudding cups, coating the bottom evenly. Set the cups aside to cool while you prepare the pudding.

How to Make Pudding

  • 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.

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