To cook the chayotes

• 2 large chayotes (güisquiles)
• 5 cups of water
• ½ cup of sugar
• 1 cinnamon stick
• 2 allspice berries

For the filling

• 1 medium champurrada (or graham crackers)
• 3 tablespoons of chopped almonds
• 3 tablespoons of chopped raisins
• 1 tablespoon of sherry
• 1 teaspoon of ground cinnamon
• 1 pinch of salt
• 3 egg yolks
• ¼ cup of cream
• 3 tablespoons of sugar
• ½ teaspoon of vanilla extract

For the topping

• 2 tablespoons of butter
• 1 medium champurrada, crushed
• Sliced almonds
• Raisins