Tapioca Soufflé

Baking and Desserts | Latin American cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Tapioca Soufflé

Ingredients

Tapioca - 3.2 oz
Chicken Egg - 4 pieces
Sugar - 6.7 oz
Milk - 1 qt
Vanilla Pod - 1 piece
Heavy cream - 8 fl oz
Ground Cinnamon - to taste
Coarse Salt - ¼ spoons

Step by Step guide

Step 1

In a saucepan, combine milk, tapioca, salt, and seeds from a vanilla pod, and bring to a boil over medium-high heat. Reduce the temperature and cook, stirring frequently, for twenty-five to thirty minutes, until the tapioca becomes soft.

Step 2

Whip the cream with 60 grams of sugar and the egg yolks. While constantly stirring the mixture, add it to the tapioca and wait until it thickens and just begins to boil—this will take about eight to ten minutes. Remove the saucepan from the heat, transfer the tapioca to a large bowl, and let it cool.

Step 3

Whip the egg whites until they form a foam, add the remaining sugar, and whip again until soft peaks form. Gently fold the whipped egg whites into the tapioca pudding, spoon it into serving dishes, chill, and sprinkle with cinnamon.