Cucumber Cream Pudding
1.
Prepare materials
2.
Cut the gourd from the top cover a little bit down, and scoop out the inner flesh with a spoon
3.
Dig clean together with the top cover
4.
Put milk, whipped cream in the milk pan, break half a vanilla pod directly and throw it in the pan (it’s a bit dry for a long time)
5.
When the heat is about to boil, remove from the fire
6.
Beat 2 eggs, add sugar and beat until light in color
7.
Pour in the heated milk and stir while pouring
8.
Beaten egg
9.
Add a drop of vanilla extract to the egg
10.
Add Baileys liqueur and beat evenly
11.
The egg liquid is filtered and poured into the pumpkin, and the bubbles on the surface are scooped out with a spoon
12.
Put the pumpkin cup and the lid of the pumpkin into the steamer. At this time, the steamer has already boiled the water in advance, and there is a little egg liquid left in two small bowls. Use it to fix the pumpkin.
13.
Steam on medium heat for 45 minutes, the pudding in the pumpkin is just right
14.
The pudding is very tender
Tips:
The egg liquid must be filtered, and the bubbles on the surface must be scooped out with a spoon. After the water is boiled, add the pumpkin and steam, and start the timer.
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