Ingredients (4 pieces)

2 eggs, 40g sugar, 200ml milk, appropriate amount of vanilla extract

Adequate amount of fresh cream and chocolate sauce

Caramel Ingredients

3 tablespoons of sugar, 2 teaspoons of water, 50ml of water

Preparation of caramel: Put sugar and water (2 teaspoons) into a small pot and turn to low heat After boiling to amber color, add 50ml of water. At this time, the sugar will agglomerate. Keep the fire low to boil the agglomerated sugar to form caramel. Pour it out and let it cool for later use.

Method

1. Beat the eggs with sugar with a whisk until the sugar is completely dissolved, add milk and an appropriate amount of vanilla extract and mix well;

2. Take the pudding Container, pour an appropriate amount of caramel, then put a sieve on the container and slowly filter the milk solution into it;

(If there are bubbles at this time, skim off the foam to avoid the pudding after being cooked. There are honeycombs)

3. Cover the container with plastic wrap and tie it tightly with a rubber band;

4. Move the pudding into the rice cooker, add water, cover and press Cook rice; don't walk away. When you see steam coming out of the pot, the water is boiling. At this time, adjust the rice cooker to keep warm. After 5 minutes, open the lid. At this time, check that the pudding has condensed. Otherwise, more Keep warm for a while.

(The amount of water added in the pot is based on 1/2 of the pudding solution; due to the difference in power of the rice cooker, please use my time as the benchmark. If the pudding does not condense, just extend the holding time. )

5. Take out the pudding, let it cool and then move it to the refrigerator. When eating, you can squeeze some cream on top. It is best to put a strawberry on the cream to make it more perfect.

(Of course you can eat it just like that. I squeezed the cream, added some chocolate sauce if there was no fruit, and sprinkled powdered sugar on top)