Latiya (CHamoru Custard Cake)
Layers of sponge cake soaked in milk and topped with a smooth egg custard flavored with vanilla and dusted with cinnamon. It's a beloved celebratory dessert served at birthdays and fiestas.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •9x13 baking pan
- •Saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 38
- protein
- 6
- calories
- 310
Instructions
- 1
Poke holes all over the cooled sponge cake. Pour the whole milk evenly over the top to soak it.
- 2
Whisk the egg yolks, sugar, and cornstarch together in a saucepan until smooth.
- 3
Slowly whisk in the evaporated milk.
- 4
Cook over medium-low heat, whisking constantly. Heat until it thickens into a custard, about 8-10 minutes.
- 5
Take the pan off the heat. Stir in the vanilla extract.
- 6
Let the custard cool slightly. Pour it evenly over the soaked cake.
- 7
Sprinkle a generous layer of ground cinnamon across the top.
- 8
Refrigerate for at least 4 hours, or overnight. Slice and serve.
Chef's tips
Chill the assembled latiya (custard-topped cake) for at least 4 hours before slicing so the custard firms up nicely.
Storage
Refrigerate covered up to 3 days.
Reheating
Serve cold; not intended to be reheated.
Common mistakes to avoid
- •Pouring boiling hot custard right onto the cake, which makes it soggy and collapse
- •Not cooking the custard long enough, leaving it too runny to set properly
Serving suggestions
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