Pumpkin and Yam Custard

Overview

I accidentally saw a yam pumpkin soup, a combination of yam pumpkin and whipped cream. Suddenly there was a light. Whipping cream is more fattening, so it would be good to replace it with milk, and the calories are not too high. Just when yams and pumpkins are waiting to be killed, this effortless custard is easy to jump into action. No sugar or honey is added, the sweetness of pumpkin and milk is enough. In fact, you can also boil it without heating, just stir it with a blender, and it will already be a thick custard. However, the viscosity is stronger when heated, and most importantly, hot food warms the stomach. . . .

Tags

• drinks
• iron bar yam
• pumpkin
• milk

Ingredients

Steps

1. 1 Ingredients: 100g pumpkin, 100g iron yam, 200g milk

   

2. 2 Wash the pumpkin and steam it

   

3. 3 Remove from pan and let cool

   

4. 4 Wash and cut the yam into sections and steam them in a steamer

   

5. 5 Peel

   

6. 6 Cut into small pieces and put into food processor

   

7. 7 Peel the pumpkin, cut into small pieces, and place in a food processor

   

8. 8 Add milk

   

9. 9 Beat into a fine paste

   

10. 10 Pour into the pot

    

11. 11 Put on the fire, bring to a boil over medium-low heat,

    

12. 12 Pour out and drink