Latiya Custard Recipes

"LATIYA" CUSTARD

Steps:

• Use a large platter to spread out Ritz crackers on the platter. Set aside Tip: Use any cake 1/2" thick slices to cover up the platter, or Graham Crackers - your option)
• HEAT ON MEDIUM: Melt butter in a pot and add milk. Add one of the cans of water. Bring to a boil. Lower the heat to medium.
• In a separate bowl, beat eggs, add second can of water then add cornstarch ad wisk together (VERY IMPORTANT TO CONSTANTLY STIR MIXTURE IN THE POT USING A WISK)
• Add the cornstarch and egg mixture to the milk mixture and stir constantly. Add the sugar while stirring. (CONSTANT STIRRING A MUST THROUGHOUT THE COOKING PROCESS!)
• Let this boil for 5 minutes or until thickened. It may take a while to thicken, but it will. Once you feel the thickening by stirring, REMOVE THE POT AWAY FROM THE STOVE IMMEDIATELY!
• Pour over the Ritz cracker and sprinkle with enough cinnamon to decorate. Let it cool at room temperature. Place in fridge to chill for a few hours or overnight. Serve :)

LAITYA - GUAM MARIANA ISLAND CHAMORRO DESSERT CAKE

Steps:

• Tools you will need: large pot, whisk, medium bowl, small bowl, 9 x 13 x 2 inch baking dish.
• Video demonstration for this Guam latiya recipe: https://www.youtube.com/watch?v=OJ83cZn_8ZM.
• Slice the pound cake into generous half-inch thick slices. Line and cover the entire bottom surface of a 9 x 13 x 2 inch baking dish. If there are extra pound cake slice, line a small lunch container. Set both aside.
• Pour the milk into the pot then refill the two cans with water and pour into the pot as well. Set the pot on medium heat. Add the butter and sugar. Stir occasionally, and bring to a gentle boil.
• While waiting for ingredients in the pot to boil, beat the eggs and vanilla in a medium bowl. Set aside.
• In a small bowl, mix the cornstarch and the water together.
• When the milk mixture reaches a gentle boil, slowly pour in the eggs/vanilla as you quickly whisk the mixture in the pot. Ignore the shreds of eggs as this will not be evident in the final taste and texture. Stir constantly. Let this come to a gentle boil then add the cornstarch mixture. Stir and cook for two minutes.
• Pour the custard over the cake in the large baking dish. The thickness of the custard should be as thick or slightly thinner than the cake slices. Pour extra custard over the leftover pound cake in the lunch container.
• Sprinkle cinnamon over the custard. Cool uncovered on the counter in a cool room for 30 minutes then cool uncovered in the fridge.
• Once completely cold, you may cover this Guam Mariana Chamorro latiya dessert. This latiya keeps very well in the fridge for several days.

CHAMORRO LATIYA DESSERT

Steps:

• Prepare the cake portion by slicing the cake into 1/4-inch thick by about 3-inch long slices. This is just approximate -- Layer the slices onto a platter, overlapping each piece just a bit. Make sure that the platter has a little lip to contain the custard and keeping it from spilling over. Completely cover the platter with the sliced cake. Cover and set aside.
• Make the custard by combining in a sauce pan, 1 1/3 cups water, bring this almost to a boil. Add the evaporated milk and the sugar. Mix the remaining water with the cornstarch and vanilla. Gradually add this to the milk mixture, making sure to stir constantly so not to scorch the custard.
• Once thickened, remove from heat and add the butter; whisk in the beaten eggs a little bit at a time, making sure to stir constantly and combine well. Pour the hot custard over the prepared cake and spread over to completely cover the cake slices.
• Sprinkle the cinnamon over the entire custard and let set. The amount depends on how much you like cinnamon. You could place this in the refrigerator or keep at room temperature, and once cooled completely, it's ready to serve.
• I hope you enjoy this dessert as much as the islanders do -- .
• Variation: This dessert can also be prepared using pound cake or the recipe for Brojas cake, that I also have posted.

COCONUT LATIYA

Steps:

• Slice pound cake into ½ inch thickness. (You can bake the pound cake from a mix or may also use Sara Lee's frozen pound cake in the freezer section.).
• Line the entire bottom of your 9 x 13 dish with cake. You will have to cut the pound cake slices into smaller pieces to fit around the corners or between the larger slices.
• Pour the coconut milk into the pot over medium high heat. Add the butter and sugar. Stir occasionally and bring to a gentle boil. Lower heat slightly if necessary.
• While waiting for the milk to heat up, beat the eggs and vanilla in the medium bowl. Set aside. Mix the cornstarch and water in the small bowl. Set aside.
• When the milk comes to a boil, pour the egg mixture a little bit at a time into the milk, whisking quickly. Ignore the shreds of eggs as it will not be apparent in the final dessert. You may also temper the eggs, but it does change the texture of the custard.
• Stir constantly. Let the egg and milk mixture come to a gentle boil. Stir the cornstarch and water then pour into the gently boiling custard.
• Add the coconut and BE CAREFUL as the custard will splatter. Stir vigorously and cook for two minutes.
• Pour custard over cake and sprinkle with cinnamon. Cool uncovered at room temperature for 30 minutes, then continue cooling it uncovered in the fridge.
• This coconut latiya is exceptional after two days!