Guamanian Pudding Dessert

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 2/3 cups water
• 1 can carnation evaporated milk (12 oz. size)
• 1/4 cup margarine, cut into pieces
• 6 tablespoons sugar
• 2 teaspoons vanilla extract
• 2 eggs, beaten
• 1/4 cup cornstarch
• 1/3 cup water
• 1 baked poundcake, cut into thin slices (about 1/4-1/2" thick)
• ground cinnamon

Recipe

• 1 in a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
• 2 mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
• 3 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.
• 4 chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
• 5 line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
• 6 spread the pudding over the pound cake.
• 7 dust entire surface with ground cinnamon.
• 8 chill, covered, at least 1 hour and until ready to serve.
• 9 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.
• 10 this dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.