Fermented Cassava Creme

Description:

Ingredients:
150g fermented cassava, mashed
300ml coconut cream
200ml thickened cream
1/4 cup caster sugar
4 eggs
caster or brown sugar to sprinkle

Directions:
Gently heat coconut cream and thickened cream together in a saucepan until they are well mixed and bring to boil. Meanwhile, whisk together eggs and sugar until pale, then mix in the mashed fermented cassava. Strain. Pour the coconut and cream mixture gradually and keep stirring. Put back to the heat, on top of a saucepan. Cook until the mixture thickens (the mixture will coat the back of the spoon). Remove from the heat and pour them into 6 small ramekins. Water bath for 20 minutes. Cool, then chill. Sprinkle with caster or brown sugar just before serving and caramelise them under a hot grill or use a blow torch. Serve warm.