For the sauce: cook the milk and the catupiry in a double boiler – or use a heatproof bowl over simmering water - and beat well with a whisk until you have a smooth even sauce. Set aside to cool.
Preheat the oven to 160ºC/320ºF.
For the souffle: beat the egg whites until soft peaks form – add the salt. Continue beating until stiff peaks form. Gradually add the guava marmalade to the egg whites and mix well with a whisk.Spoon the mixture into the ramekins and place on a baking tray. Bake for 10 minutes or until puffed – increase the oven temperature in the end of the cooking process to make the soufflés golden. Do not open the oven while cooking. Serve immediately with the cool sauce.
*You can use guava paste instead of marmalade – that’s what I used.
Chop the paste in small pieces, add a little water and cook over low heat, stirring constantly with a whisk, until creamy and silky. Set aside to cool before using it.