Ingredients

• 1 loaf of vanilla pound cake
• 2 (12 ounce) cans evaporated milk
• 24 ounces water
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon and 1 teaspoon vanilla extract
• 1/2 cup cornstarch
• 2/3 cup water
• ground cinnamon

Instructions

1. Tools you will need: large pot, whisk, medium bowl, small bowl, 9 x 13 x 2 inch baking dish.

2. Video demonstration for this Guam latiya recipe: https://www.youtube.com/watch?v=OJ83cZn_8ZM.

3. Slice the pound cake into generous half-inch thick slices. Line and cover the entire bottom surface of a 9 x 13 x 2 inch baking dish. If there are extra pound cake slice, line a small lunch container. Set both aside.

4. Pour the milk into the pot then refill the two cans with water and pour into the pot as well. Set the pot on medium heat. Add the butter and sugar. Stir occasionally, and bring to a gentle boil.

5. While waiting for ingredients in the pot to boil, beat the eggs and vanilla in a medium bowl. Set aside.

6. In a small bowl, mix the cornstarch and the water together.

7. When the milk mixture reaches a gentle boil, slowly pour in the eggs/vanilla as you quickly whisk the mixture in the pot. Ignore the shreds of eggs as this will not be evident in the final taste and texture. Stir constantly. Let this come to a gentle boil then add the cornstarch mixture. Stir and cook for two minutes.

8. Pour the custard over the cake in the large baking dish. The thickness of the custard should be as thick or slightly thinner than the cake slices. Pour extra custard over the leftover pound cake in the lunch container.

9. Sprinkle cinnamon over the custard. Cool uncovered on the counter in a cool room for 30 minutes then cool uncovered in the fridge.

10. Once completely cold, you may cover this Guam Mariana Chamorro latiya dessert. This latiya keeps very well in the fridge for several days.