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2 cup Milk
3 Eggs, Well Beaten
1/3 cup Sugar
1 cup Yams, Mashed
¼ teaspoon Salt
1 cup Peaches, Mashed
½ teaspoon Vanilla
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 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 350f 45 minutes or until set.
3 Eggs, Well Beaten
1/3 cup Sugar
1 cup Yams, Mashed
¼ teaspoon Salt
1 cup Peaches, Mashed
½ teaspoon Vanilla
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 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 350f 45 minutes or until set.
