Prepare the custard cream. I used user "Panko625's" custard cream recipe. Use half of the recipe amount.

Wrap the finished cream tightly with plastic wrap and put it in the refrigerator to chill. If you're in a hurry, you can put the cream in an aluminum tray and chill in the freezer.

Make the caramel sauce. Put the sugar and water into a pot and turn on the heat. Shake the pot and when the sauce starts to turn brown, add the hot water and turn off the heat. It will splatter, so be careful.

Once it has cooled, reheat again, add the ● katakuriko slurry and mix. Turn off the heat and transfer to a plate to cool. It should be sticky.

Before making the gyuuhi dough, prepare the fillings. Take half of the chilled cream from Step 2 and divide it into 5 equal portions.

Lay out a sheet of plastic wrap and lightly spread out the cream with your hand. Use two spoons to place 1/5 of the caramel sauce on top of the cream.

Now use the wrap to press the cream into a ball. It's really hard to completely cover the caramel cream, but don't worry about it too much Make 5 of these and chill in the fridge.

If necessary, microwave once more for 30 seconds and then mix well with a rubber spatula. When the dough becomes glossy, dust a tray with katakuriko and divide into 5 portions.

Sprinkle the gyuuhi dough with katakuriko and spread it out. Place the cream from Step 7 on top and wrap the dough around it.

The cream was soft, so the shape turned out somewhat oval.

The original photo. If the caramel sauce burns, the color is different. Making the custard a little firmer makes it easier to wrap.