1. Prepare all materials.
2. Put the pumpkin in the microwave, high heat for 10 minutes, and then press into puree.
3. Break up the eggs without making bubbles.
4. Add the cold pumpkin puree and stir gently.
5. Use a food processor to break the mixture into fine pieces.
6. Add light cream to the milk.
7. Add sugar.
8. Heat with fire until the sugar melts.
9. After cooling slightly, pour into the pumpkin paste.
10. Add rum.
11. Sieve the mixed liquid once.
12. Pour into the container.
13. Add hot water to the baking tray and bake at 150 degrees for about 45 minutes.
14. After cooling, put it in the refrigerator for two hours, squeeze light cream on the surface for decoration.
Tips:You can cover the surface with tin foil when baking to prevent the surface from drying out.
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