Guamanian Pudding Dessert

READY IN: 25mins
SERVES: 10-15




  • In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
  • Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
  • Heat over medium-low (about#3-4 on an electric stove), stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon)- this takes about 15-20 minutes.
  • Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
  • Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
  • Spread the pudding over the pound cake.
  • Dust entire surface with ground cinnamon.
  • Chill, covered, at least 1 hour and until ready to serve.
  • Notes: This pudding doesn't harden up as much as other puddings- it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
  • This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.