Tuesday, April 26, 2011
1 1/2 C sugar
2 Tbsp. unsalted butter, melted
2 tsp. kosher salt
1 14-oz. can coconut milk
1 1/2 bls. Peeled cassava (frozen or fresh)
1/3 C heavy cream
Heat oven to 350. In a bowl, whisk sugar, butter, salt, eggs and coconut milk until smooth. Process cassava in a food processor until finely shredded. Whisk cassava into egg mixture. Pour into a 9x13 baking dish; bake until set, about 40 minutes. Using a brush, quickly brush cream evenly over custard; continue baking until browned, about 40 minutes more. Let cool for 15 minutes.