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Yam Soufflé  

Makes 8 servings

4 cups mashed cooked yams
¾ cup brown sugar
1 teaspoon salt
1 tablespoon grated orange peel
2 cups milk
6 eggs, separated



  Put yams, sugar, salt, orange peel, milk, and well beaten egg yolks in a pan and cook,
stirring, until thickened.
Add more salt if needed, and allow to cool for about 15 minutes or so.
Beat egg whites until stiff but not dry; thoroughly fold half of the whites into yam mixture;
then fold remainder in casually.
Pour into a buttered 3-quart soufflé dish and bake in a moderate oven (350 degrees) for 55 minutes.


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