The
Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old
favorites from Guam this week. Enjoy.
Post
originally from October 24, 2011
Chamorro custard cake
This is a Guam
favorite that’s sure to please anybody with a sweet tooth. A light but creamy
yellow custard is poured a top a rich and yellow butter cake. Then it’s
flavored and decorated with ground cinnamon before serving cold or at room
temperature. Here’s the recipe:
What you will need:
1 wooden spoon
1 wire whisk
1 medium-sized sauce pan
1 can (or 12 oz) evaporated milk
1 2/3 Cup water
¼ Cup cornstarch
5 tablespoons sugar
Plastic wrap
1 large platter or serving tray
1 tablespoon vanilla extract
2 teaspoons butter
2 whole eggs, beaten
ground cinnamon
yellow cake (or store-bought pound cake)
Cooking and Directions:
Slice yellow cake or store-bought pound cake into ¼ inch thick by 3 inch pieces. Arrange slices on to platter so that rectangular pieces overlap and slices have straight cracks between them. Completely cover platter with cakes slices and cover with plastic wrap. Set aside.
What you will need:
1 wooden spoon
1 wire whisk
1 medium-sized sauce pan
1 can (or 12 oz) evaporated milk
1 2/3 Cup water
¼ Cup cornstarch
5 tablespoons sugar
Plastic wrap
1 large platter or serving tray
1 tablespoon vanilla extract
2 teaspoons butter
2 whole eggs, beaten
ground cinnamon
yellow cake (or store-bought pound cake)
Cooking and Directions:
Slice yellow cake or store-bought pound cake into ¼ inch thick by 3 inch pieces. Arrange slices on to platter so that rectangular pieces overlap and slices have straight cracks between them. Completely cover platter with cakes slices and cover with plastic wrap. Set aside.
Place sauce pan on
medium heat. Pour in 1 1/3 cups water and bring to a slow boil. Add evaporated
milk and sugar while stirring. Mix remaining water with cornstarch and vanilla
extract. Gradually pour in cornstarch mixture while continuing to stir with
wooden spoon or whisk. Be careful not to burn the custard.
No comments:
Post a Comment