1. Material: durian 150g, whipped cream 250ml, milk 250ml, egg yolk for 3 people, sugar 100g, rum 5ml, starch 5g, a little salt;

2. Separate the egg yolk from the egg white, put the egg yolk, milk and white sugar into the pot, sift in the dry starch and stir evenly, heat with low fire, and stir constantly while heating to boil the egg milk into a thick paste. Let it cool after leaving the fire.

3. Press durian pulp into paste with a spoon, take out the long pulp fiber (or mash it with a blender), and add the pulp and rum into the egg yolk paste and stir evenly.

4. Beat the whipped cream gently with electric egg beater until it bubbles for 7 minutes. Mix the whipped cream and the cooled durian custard evenly, put it in a fresh-keeping box, put it in a refrigerator for more than 6 hours, take it out every 65,438+0 hours and stir it with a electric egg beater or a manual eggbeater. * * * It is best to stir it repeatedly for 3 to 4 times, and put it in the refrigerator for 5 minutes before eating.