Sapodilla Souffle

Directions

1. 1
   Preheat oven to 300°F.
2. 2
   In a saucepan, mix sapodilla, milk and cream.
3. 3
   Cook over low heat for 10 minutes, stirring constantly.
4. 4
   Add cinnamon, carambola juice, sugar and salt.
5. 5
   Cool until mixture is at room temperature.
6. 6
   Carefully fold in egg whites.
7. 7
   Turn into small souffle dishes, 4 x 2 x 1 1/2.
8. 8
   Bake 25 minutes.
9. 9
   Brush top with melted butter.
10. 10
    Serve immediately.