Peach Yam Custard

2 cups milk
3 eggs, well beaten
1/3 cup sugar
1 cup mashed yams–from can in syrup but without the syrup when mashing
1/4 teaspoon salt
1 cup sliced fresh or frozen peaches, mashed
1/2 teaspoon vanilla or almond extract

Heat yams in the canned liquid and then drain. Scald milk. Add sugar, salt and vanilla 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.


HIC 64-ounce Porcelain Souffle 8-inch

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