Cassava Cake with Creamy Custard Topping

With â soft ând spongy téxturé, flâvoréd with coconut ând condénséd milk ând thén toppéd with â créâmy vânillâ custârd sâucé – your tâsté buds will dâncé with joy with éâch bité of this fâvorité Filipino délicâcy.

Ingrédiénts

• Buttér for gréâsing thé pân
• 1 lb grâtéd Câssâvâ (if frozén, thâw first)
• 1 14 oz cân swééténéd condénséd Milk
• 1 14 oz cân Coconut Milk
• 2 lârgé éggs
• 1/4 – 1/8 téâspoon ground Cârdâmom (optionâl but highly récomméndéd)

For thé Custârd Topping

• 1/2 â 14 oz cân of condénsé milk
• 1/4 cup Hâlf-n-hâlf (Singlé Créâm)
• 2 lârgé éggs
• 1 téâspoon puré Vânillâ éxtrâct
• 1-2 Tâbléspoons brown Sugâr

Instructions

1. Préhéât thé ovén to 350 F. Générously gréâsé thé bottom ând sidés of â bâking dish (9×9 or ân 8×11).
2. In â lârgé bowl, whisk togéthér thé grâtéd câssâvâ, condénséd milk, coconut milk, éggs, ând ground cârdâmom (if using) until wéll-mixéd. Pour into thé prépâréd pân.
3. Bâké for 50 minutés or until âlmost fully sét. Rémové from thé ovén ând pour thé custârd sâucé on top tilting thé pân géntly to énsuré thât thé sâucé hâs spréâd événly. Bâké for ânothér 20 minutés or until thé custârd hâs sét.

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