Recipe - Peach Yam Custard

2 cup Milk
3 Eggs, well beaten
1/3 cup Sugar
1 cup Mashed yamsfrom can
insyrup but without the
syrup when mashing
One fourth teaspoon Salt
1 cup Sliced fresh or frozen
peaches, mashed
One half 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 1 One half quart souffle dish or
individual custard cups. Place in deep baking pan. Pour hot water into pan
up to One half 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