| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 3 |
|
Eggs, well beaten |
| 1/3 |
c |
Sugar |
| 1 |
c |
Mashed yams–from can insyrup but without the syrup when mashing |
| 1/4 |
ts |
Salt |
| 1 |
c |
Sliced fresh or frozen peaches, mashed |
| 1/2 |
ts |
Vanilla or almond extract |
INSTRUCTIONS
Peach Yam Custard
Heat yams in the canned liquid and then drain. Scald milk. Add sugar, salt
and vanila to beaten eggs. Slowly pour small amount of milk into egg
mixture, then pour egg mixture into remaining milk, stirring constantly.
Add yams, salt and peach puree. Pour into a 1 1/2 quart souffle dish or
individual custard cups. Place in deep baking pan. Pour hot water into pan
up to 1/2 inch from top of dish. Bake at 350 F., 30 to 45 minutes or until
set.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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