Dessert: United States – Guam – Latiya

Serving Size: 8

Approximate Time

Prep 25 min

Cook 8 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 (9 x 13 inch) sponge cake or angel food cake, about 10–12 oz (280–340 g), or 24–30 ladyfingers (about 9–10 oz / 255–285 g)
- 2 cans (12 fl oz each) evaporated milk — 24 fl oz (710 ml)
- 1 cup (240 ml) whole milk
- 1 cup (200 g) granulated sugar
- 6 large eggs, approx. 300 g (without shells)
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) ground cinnamon (for custard)
- 1–2 tsp (2–4 g) ground cinnamon (for topping)
- 1/4 tsp (1.5 g) fine salt

Instructions

Short Description:
A Chamorro layered custard dessert of sponge cake or ladyfingers soaked with a rich, sweet evaporated-milk custard and finished with a generous dusting of ground cinnamon.

Regional Notes:
This Guam (Chamorro) version uses sponge cake or ladyfingers soaked in a custard made primarily with evaporated milk, sugar, eggs, and cinnamon; the heavy use of evaporated milk and a liberal cinnamon topping distinguish it from other Pacific or Latin-American custard cakes.

1. Prepare the cake base: If using a whole sponge cake, slice it horizontally into 1-inch (2.5 cm) layers or cut into pieces and arrange in a single even layer in a 9 x 13 inch (23 x 33 cm) baking dish so the custard can soak through. If using ladyfingers, arrange them in a single even layer to cover the dish.
2. Warm the milks: In a medium saucepan, combine the evaporated milk and whole milk and warm over medium-low heat until steaming but not boiling, stirring occasionally.
3. Whisk eggs and sugar: In a large bowl, whisk the eggs, granulated sugar, and salt until well combined and slightly pale. Whisk in the 2 tsp ground cinnamon and vanilla extract.
4. Temper the eggs: Slowly pour about 1 cup (240 ml) of the warmed milk into the egg mixture in a thin stream, whisking constantly to temper. Gradually whisk in the remaining warmed milk until fully incorporated.
5. Thicken the custard gently: Return the tempered mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 6–8 minutes, roughly 170–175°F / 77–80°C). Do not let it boil to avoid curdling.
6. Assemble and soak: Immediately pour the warm custard evenly over the prepared cake or ladyfingers in the baking dish, pressing gently so the cake is evenly moistened. The custard should soak into the cake pieces; use a spatula to distribute as needed.
7. Chill: Cover the dish with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow the custard to set and fully soak into the cake.
8. Finish and serve: Just before serving, remove the cover and generously sprinkle the top with the remaining 1–2 tsp (2–4 g) ground cinnamon. Slice and serve chilled.