Yield: 6 Servings
|3 \N||Eggs, well beaten|
|1 cup||Mashed yams--from can insyrup but without the syrup when mashing|
|1 cup||Sliced fresh or frozen peaches, mashed|
|½ teaspoon||Vanilla or almond extract|
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 1½ quart souffle dish or individual custard cups. Place in deep baking pan.
Pour hot water into pan up to ½ inch from top of dish. Bake at 350 F., 30 to 45 minutes or until set.