Louisiana Yam Custard with Pecan Topping

1-2/3 cups light cream
1 tbs butter or margarine
2 cups Bruce's Mashed Yams
2 eggs, slightly beaten
3/4 cup granulated sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla
1-1/2 tbs softened butter or margarine
1/3 cup, firmly packed light brown sugar
1/3 cup chopped pecans, sweetened whipped cream

Heat 1 cup of the cream with 1 tablespoon butter in a saucepan over low heat, Combine warm cream and mashed yams in an electric blender; blend on low speed until smooth. Blend in eggs, 3/4 cup sugar, salt, ginger, nutmeg and vanilla. Add remaining cream. Pour into a 1-1/2-quart shallow baking dish. Bake in hot water bath in a 400F oven 50 minutes or until a metal knife inserted into custard 1 inch from edge of dish comes out clean. Remove from oven and cool on a wire rack. Mix together the softened butter, brown sugar and pecans and sprinkle over the custard. Broil 5 inches from source of heat about 3 minutes or until topping begins to bubble; watch carefully. Serve with sweetened whipped cream.

Serves 6.

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Cajun Country -- New Iberia, Louisiana