Cucumber Cream Pudding

Name: Cucumber Cream Pudding
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Gourd; 2 pcs egg; 100g Skimmed milk; 150g Light cream; 50g Caster sugar; 1/2 root Vanilla pods; 1 drop Vanilla extract; 5ml Baileys

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Use pumpkin as a container, make steamed pudding, eat pumpkin and pudding together, and eat some desserts, and you will feel better. "

Ingredients

Cucumber Cream Pudding

1. Prepare materials,

2. Cut the pumpkin a little down from the top cover, 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, and break half a vanilla pod directly into the pan (it’s a bit dry for a long time)

5. When the low fire is about to boil, remove from the fire;

6. Beat two eggs, add sugar and beat until the color is light,

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. Sieve the custard and pour into the pumpkin, scoop out the bubbles on the surface 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 water in advance, leaving a little egg liquid in two small bowls, and use it to fix the pumpkin;

13. Steam for 45 minutes on medium heat, 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.