ケーキ（カステラ・プリンケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Put (A) into a pot and heat over medium heat.
Heat until it turns a light brown color, then remove from the heat and add hot water. Immediately cover with a lid and rotate the pot to mix the hot water, then pour it into the pudding cup.

Put (B) into the pot where you made the caramel, heat it, and stir with a rubber spatula until it reaches 60℃.
Crack the eggs into a bowl and lightly beat them with a whisk.
Add the sugar and mix with a whisk, then add the warmed (B) little by little with a ladle, mix, strain through a tea strainer, and pour into a container with a spout.

Put (C) in a container, place it on top of a container filled with hot water (not listed), and mix gently with a rubber spatula.
Crack the eggs into another bowl and mix with a hand mixer.
Add the sugar and mix until the mixture becomes whitish and thick.
Add the rice flour (or soft flour) while stirring, and mix with a rubber spatula in cutting motions until there are no lumps.
Add a scoop of castella dough to the container in (C), mix gently, then put it back into the bowl and mix until it's completely mixed.

Pour 2 into 1, pour 3 on top, then line them up in a heat-resistant container lined with kitchen paper, fill with hot water heated to 80℃, and bake in an oven preheated to 150℃ for 40 to 45 minutes.
Cool on a wire rack to remove rough heat, then place in the refrigerator to chill for about 3 hours.

Place the container of fresh cream in a container of ice water (not listed), whisk until stiff peaks form, then pour into a piping bag fitted with a piping tip.
Lightly poke holes in the surface of Step 4 with chopsticks, and squeeze the fresh cream into the holes to complete.