This video shows how to make a rich castella pudding cake. First, make caramel from water and granulated sugar in a saucepan and divide it into heat-resistant glasses. Next, heat milk, heavy cream and vanilla extract to 60°C and combine with beaten eggs and sugar. Strain this pudding mixture and pour it into the glasses with the caramel. In a separate bowl, mix eggs, sugar, rice flour, heavy cream and honey to make the castella batter and pour it over the pudding mixture. Bake these in a water bath in the oven, let them cool, and then pipe whipped cream on top to finish. This gluten-free dessert offers an exquisite combination of fluffy castella and smooth custard pudding.