Raymond Sokolov

Cuban Chayote Pudding

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Spain here colonizes the chayote with typically peninsular ingredients such as ground almonds and by making a flan with its processed flesh.

Ingredients

  • 4 large chayotes, sliced in half lengthwise
  • Salt
  • 4 tablespoons cornstarch

Method

  1. Bring 8 cups of lightly salted water to a boil. Add the chayote halves, return to the boil, reduce the heat, and simmer until tender, 20 to 30 minutes.
  2. Drain the chayotes. As soon as they are cool enough to handle, spoon out the flesh and reserve, being careful not to