Pudding de Tapioca (Tapioca Pudding)

Ingredients

• 250 grammes tapioca
• 1 litre milk
• 125 grammes sugar
• a pinch of salt
• 100 grammes butter
• 6 egg yolks
• 75 grammes butter
• 4 egg whites
• butter for the mould
• tapioca for dusting the mould
• Crème anglaise

Instructions

1. Add 125 grammes of sugar, a pinch of salt and 100 grammes of butter to a litre of milk and bring to the boil.
2. Rain in 250 grammes of tapioca.
3. Cook in a slow oven for 25 minutes.
4. Turn the mixture into another pan and work in 6 egg yolks and 75 grammes of butter.
5. Fold in 4 egg whites whipped to a very firm snow.
6. Pour into a cylinder mould, heavily buttered and dusted with tapioca.
7. Poach in a bain-marie until the mixture is elastic to the touch.
8. Let the pudding rest 7 to 8 minutes, then turn it out.
9. Serve with a Crème anglaise, a Sabayon, or a fruit sauce.