Guamanian Pudding Dessert

Ingredients

• 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

Directions

1. 1

   In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.

2. 2

   Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.

3. 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. 4

   Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.

5. 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. 6

   Spread the pudding over the pound cake.

7. 7

   Dust entire surface with ground cinnamon.

8. 8

   Chill, covered, at least 1 hour and until ready to serve.

9. 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. 10

    This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.