Chayote Flower Pudding

Name: Chayote Flower Pudding
Yield: 4
Ingredients: '1 large chayote flower'; '2 eggs'; '1 small can of corn syrup'; '1/2 cup water'; '1/4 cup grated Parmesan cheese'; '1/2 cup breadcrumbs from fresh bread'; '1 chopped bell pepper'; '2 tablespoons chopped onion'; 'salt and black pepper to taste'

1
'1 large chayote flower'
2
'2 eggs'
3
'1 small can of corn syrup'
4
'1/2 cup water'
5
'1/4 cup grated Parmesan cheese'
6
'1/2 cup breadcrumbs from fresh bread'
7
'1 chopped bell pepper'
8
'2 tablespoons chopped onion'
9
'salt and black pepper to taste'

Ingredients

1
'1 large chayote flower'
2
'2 eggs'
3
'1 small can of corn syrup'
4
'1/2 cup water'
5
'1/4 cup grated Parmesan cheese'
6
'1/2 cup breadcrumbs from fresh bread'
7
'1 chopped bell pepper'
8
'2 tablespoons chopped onion'
9
'salt and black pepper to taste'

Directions

1
Wash the chayote flower, separate into florets, then cut into large chunks
2
Beat the eggs lightly in a large bowl
3
Mix in the corn syrup with water, add all other ingredients and mix well
4
Add the chayote flower and mix
5
Pour this mixture into a round mold and bake in a water bath at medium temperature (170°F), for about 50 minutes, until firm
6
Serve warm
7
Yield: 4 to 6 servings.