The delight of experimenting in the kitchen where culinary magic can be made. These stuffed yams are from the kitchens of  fuskerz

Please fave and commision the original submission here:[/b] http://www.furaffinity.net/view/4690943/


The last thing I cooked was really great, but it was pointed out that it looked awful... so working on presentation now. XD Next are photography skills :P

This was an experiment, but it turned out ok. The custard should probably be replaced with a hollendaise sauce. But here's what I did:

Baby Yams with Rosemary Custard
1 lb. baby yams
1 whole egg
4 egg yolks
1 cup heavy cream (more for looser custard, less for firm)
1/4 tsp fresh black pepper
2 tsp. minced fresh rosemary
2 small cloves garlic, minced.
salt
olive oil

Yams:
Oven - 350 degrees.
Wash and dry yams, coat in oil, sprinkle with salt. Put on baking tray and put into oven. Bake for 30 -45 minutes until skins are slightly crisp and insides soft.

Custard:
15 minutes after putting yams into oven...
Preheat a double boiler (metal mixing bowl set into a slightly smaller sauce pot works with some care)

Heat the cream to scalding but but do not boil.

Whisk the egg and egg yolks with the rosemary, salt, pepper, and garlic for two minutes, or until foamy.

Slowly add the hot cream while whisking the mixture. Do not rush.

Pour the blended cream and eggs into the double boiler and continue whisking while heating until mixture thickens - should coat back of spoon or hold its shape when pushed around. Read up on making custards if you need some extra info on this. I'm still learning, myself.

Serve custard hot with yams. Great savory side dish, also works well with fingerlings or other potatoes, or on chicken / vegetables.