Almond-Yam Dessert Pudding
Almond-Yam Dessert Pudding
1 (1-lb) can yams
3 tablespoons butter, melted
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 teaspoon angostura bitters
1 tablespoon grated orange or lemon peel
2 eggs, beaten
1 cup milk, scalded
1/4 cup chopped almonds
1/2 cup heavy cream whipped and sweetened to taste
Drain and mash canned yams. Add butter, then sugar, seasonings and grated peel. Beat with electric mixer. Gradually add eggs, beating until smooth. Add hot milk, gradually, and beat together until well mixed. Fold in almonds. Pour into a greased casserole dish. Bake in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and continue baking for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Serve cold with a border of sweetened whipped cream, or warm with plain table cream.
Yield 6 servings
1 (1-lb) can yams
3 tablespoons butter, melted
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 teaspoon angostura bitters
1 tablespoon grated orange or lemon peel
2 eggs, beaten
1 cup milk, scalded
1/4 cup chopped almonds
1/2 cup heavy cream whipped and sweetened to taste
Drain and mash canned yams. Add butter, then sugar, seasonings and grated peel. Beat with electric mixer. Gradually add eggs, beating until smooth. Add hot milk, gradually, and beat together until well mixed. Fold in almonds. Pour into a greased casserole dish. Bake in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and continue baking for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Serve cold with a border of sweetened whipped cream, or warm with plain table cream.
Yield 6 servings
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