Rice cooker smooth pudding | Transcription of Yu sweets researcher's recipe

Put sugar (for caramel) and water (1 tbsp) in a pan and heat over medium heat.
Bring to a boil and turn brown, and when the steam rises and becomes watery, reduce the heat to low.
Check the foaming condition and extinguish the fire.
Add the remaining 2 tablespoons of water heated in a microwave oven at 500-600 W for 40 seconds to 1 minute to the pan.

Place the pot of 1 on a wet cloth and let it cool until the caramel sound disappears.
When it cools, pour the caramel into the rice cooker and cool it in the refrigerator.

Add milk and whipped cream to the pan that was heating the caramel and heat it over low heat.

ボウルに卵を割り入れて、白身を切るように混ぜる。
砂糖を入れ、よくすり混ぜる。

Set 3 to medium heat and heat while mixing so as not to burn.
When it comes to a boil, turn off the heat.

While stirring 4, add a small amount of 5 and mix, then add a small amount and mix repeatedly.
Add vanilla essence.

Remove 2 from the refrigerator and add 6 while rubbing.
Warm in heat retention mode for 4-5 hours.

Take out the rice cooker, inject air from the end with a spatula, and put the pudding on the plate upside down to complete.