Makes: 4 servings
Preparation Time: 1 hour
Level: Medium
INGREDIENTS
- 3 CHAYOTES, PEELED AND MEDIUM DICED
- 2 TABLESPOONS BUTTER, PLUS EXTRA FOR GREASING
- 2 TABLESPOONS ALL-PURPOSE FLOUR
- 1½ CUP MILK
- 4 EGGS, WHITES AND YOLKS SEPARATED
- SALT AND GROUND PEPPER TO TASTE
PREPARATION
Cook chayote in salted water until al dente; set aside. Melt butter and add flour, stirring constantly to avoid lumps. When it starts smelling like cookie, add milk gradually, mixing non-stop, to make a béchamel sauce. Season with salt and ground pepper. Allow to cool a little, then stir in the egg yolks. Add chayote, adjust seasoning and gently fold in the egg whites beaten until stiff. Transfer to a greased ovenproof dish and bake in preheated oven at 160°C for 30-35 minutes, until soufflé is puffed and golden brown. Do not open the oven door while baking or soufflé may deflate.
