Pudding made from yam

September 7, 2026

Cut out a circular mold with a 22 cm diameter and a hole in the center. Boil approximately one tea cup of water in a kettle over high heat.

Put the sugar in a medium saucepan and heat over low heat, stirring occasionally with a spatula, for approximately 5 minutes until it turns into a golden caramel.
Measure 1/4 cup of boiling water precisely and pour it over the caramel. Stir with a spatula until a smooth syrup is formed. Be cautious as the mixture may boil. Pour the syrup into the mold, covering the central cone, which is the most difficult area to caramelize. Using a dishcloth, grip and rotate the mold to caramelize the sides as well.

Set the oven to 180 °C (moderate heat). Place a kettle of water on high heat to boil, as it will be needed for the water bath.

Rinse, peel, and chop the yams into medium-sized pieces, then place them in the blender. Pour in the milk and sugar, and blend until the yams are thoroughly mashed.
In a small bowl, crack one egg at a time to avoid ruining the entire recipe if one is bad. Add the ingredients to the blender and blend again to combine. Pour the mixture into a bowl and stir in the grated coconut using a wire whisk.
Pour the pudding mixture into the caramel-lined mold and set it inside a baking dish. Add boiling water to the bottom of the baking dish and bake the pudding in a water bath for approximately 40 minutes, or until it is set.
After baking, take the pudding out of the oven and the water bath, then allow it to rest. To unmold, run a knife around the edges of the mold, place a plate on top, and quickly invert it. Let the syrup flow over the pudding. Chill in the refrigerator for at least one hour before serving. Garnish with grated coconut as desired.