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Dessert

Cassava Souffle

A baked souffle made with tapioca starch, milk, egg yolks, coconut, sugar, butter, salt, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cassava Souffle

Ingredients

Directions

Make the base

  1. Boil the milk in a double boiler.

  2. Add the tapioca farina, sugar, butter, and salt to taste.

  3. Stir in the egg yolks (beat the whites separately and add later).

  4. Mix in the desiccated coconut and any desired flavoring.

Bake

  1. Pour into a greased baking pan and bake for 1 hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + coconuttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Coconut + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,467 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca farina
Thickens the milk mixture as it heats, giving the soufflé its body.
Egg yolks
Enrich the base and help set it during baking.
Milk
Forms the liquid base that the starch thickens and the eggs set.
Desiccated coconut
Adds texture and a coconut flavor to the soufflé.

The step that matters

Stir in the egg yolks. Egg yolks should be added to a hot starch mixture gradually and stirred well, so they blend in smoothly without scrambling. The record says to beat the whites separately and add them later, so keep them out of the base until called for.

Swap the coconut

How well each one fits the dish's main ingredients (milk, egg, sugar, butter):

  1. Vanillafits better
  2. Figfits about as well
  3. Coconutthe original
  4. Peachfits about as well

Fit is the average pairing score against milk, egg, sugar, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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