GUAMANIAN PUDDING DESSERT
I used to have co-worker who was Guamanian and she made the most delicious foods. She often brought her Guamanian Pudding to work parties as a treat. Well, I never did get the recipe from her, but I was delighted to find this version in a community cookbook. Once I tried it, I knew I had found the right recipe. You may use homemade or storebought slices of pound cake for the base of this dessert, whichever you prefer. Note: Plan ahead when preparing this, as it requires time to chill the pudding before you can assemble the dessert.
Provided by HeatherFeather
Categories Dessert
Time 25m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 194.9, Fat 9.2, SaturatedFat 4.2, Cholesterol 103.5, Sodium 162.1, Carbohydrate 25.3, Fiber 0.2, Sugar 7.7, Protein 2.9
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