Cassava Cake with Creamy Custard Topping
With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce – your taste buds will dance with joy with each bite of this favorite Filipino delicacy.
Ingredients
For the Cassava Cake
- butter for greasing the pan
- 1 lb grated cassava, if frozen, thaw first
- 14 oz can sweetened condensed milk
- 14 oz can coconut milk
- 2 large eggs
- 1/8-1/4 teaspoon ground cardamom, optional but highly recommended
For the Custard Topping
- 7 oz of a (14 oz) can of condensed milk, (half a can)
- 1/4 cup half-n-half, (or single cream)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-2 Tablespoons brown sugar
Instructions
- Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
- 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 40-50 minutes or until almost fully set.
- Mix together the custard sauce. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set 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 achieve the same result.
- Cool completely before slicing. I promise this is a slice of heaven!
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