Cassava Cake with Creamy Custard Topping

• Refrigerated

  • 4 Egg, large

• Canned Goods

  • 1 14 oz can Coconut milk

• Baking & Spices

  • 1 4 - 1/8 teaspoon ground cardamom, ground
  • 1 tbsp Brown sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 Butter
  • 1/2 14 oz can Condense milk
  • 1 14 oz can Condensed milk, sweetened
  • 1/4 cup Half-n-half

• Other

  • 1 lb Grated cassava (if frozen, thaw first

Found on manilaspoon.com

Description

Ingredients

• Butter for greasing the pan
• 1 lb grated Cassava (if frozen, thaw first)
• 1 14 oz can sweetened condensed Milk
• 1 14 oz can Coconut Milk
• 2 large Eggs
• 1/4 - 1/8 teaspoon ground Cardamom (optional but highly recommended)
• 1/2 a 14 oz can of condense milk
• 1/4 cup Half-n-half (Single Cream)
• 2 large Eggs
• 1 teaspoon pure Vanilla Extract
• 1-2 Tablespoons brown Sugar

Directions

• Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9x9 or an 8x11). In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 50 minutes or until almost fully set. Remove from the oven and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set. Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achive the same result. Cool completely before slicing. I promise this is a slice of heaven!