Recipe for caramelized tapioca cupcakes
Ingredients · Servings 2
- 1 liter of semi-skimmed or whole milk
- 120 g of tapioca
- 3 eggs
- 5 heaped tablespoons of vanilla sugar HERE
- you caramel
Method · 37 min
- Preheat the oven to 180°.
- Boil the milk, then add the sugar and tapioca. If you don't have homemade vanilla sugar, add two packets of vanilla sugar or some liquid vanilla extract.
- Cook for 7 minutes over low heat, stirring very often. Let it cool slightly.
- When the tapioca is lukewarm, add the egg yolks and mix with a spoon to incorporate them well.
- Beat the egg whites until stiff peaks form and fold them into the mixture using a spatula. Generously cover the bottom of the molds, such as flan molds (earthenware or glass), with caramel and pour the mixture over it.
- Place the molds on a baking sheet and bake for 15 minutes. The mixture will rise and then fall as it cools.
- To check if it's cooked, place your fingertip in the center; if it's not cooked, it will sink in and a drop of milk will appear. The cooking time also depends on the container. Cooking was faster with porcelain molds than with glass molds.
