Cassava Cream Pudding

Peel the cassava, cut it into medium-sized pieces, and cook them in boiling water until they're tender

Drain and transfer to a blender

Blend until you get a smooth paste

Set aside

Partly, bring the almond milk with water to a boil over low heat until it forms a fine thread

Add the blended cassava and stir well to obtain a homogeneous mixture

Beat the egg yolks with the whole milk and pour into the pot

Add the vanilla extract or almond essence to taste, and cook for 3 minutes more

Remove from heat and let it cool in individual cups

Refrigerate until chilled

Garnish with star anise.