1.

Cooked pumpkin, chopped into fine mud for use;

2.

Separating egg yolk and protein;

3.

Beat egg yolk, add salt, brown sugar and pumpkin puree and stir well;

4.

Soak osmanthus fragrans in 30 grams of boiling water for 5 minutes, and then add it to egg yolk;

5.

Stir well, steam in a steamer for about 5 minutes until cooked, and leave the fire to cool;

6.

Beat the egg white with a blender until it swells, adding sugar while beating, and adding milk several times until it bubbles;

7.

Add egg white and milk to the cooled egg yolk, stir well, pour into a plate and freeze in the refrigerator.