Latiya

Latiya is a cherished Chamorro dessert from Guam: a silky custard blanketing tender slices of sponge-cake, finished with a generous veil of aromatic cinnamon. Rooted in Spanish natillas and adapted over generations with island pantry staples, it’s a comforting, celebratory sweet that’s simple to prepare and even easier to love.

Ingredients

• sponge-cake — 1 loaf or 1 sheet, cut into serving pieces
• milk — 2 cups
• evaporated-milk — 1 can (12 oz)
• sugar — 1/2 cup (adjust to taste)
• sweetened-condensed-milk — 2 to 4 tablespoons, optional, to enrich and sweeten
• cornstarch — 4 tablespoons
• egg-yolks — 3
• butter — 2 tablespoons
• vanilla-extract — 2 teaspoons
• cinnamon — 1 to 2 teaspoons, for dusting
• salt — a small pinch

Preparation

1. Arrange the pieces of sponge-cake in a shallow serving dish or small cups so they fit snugly.
2. In a small bowl, whisk the cornstarch with 1/2 cup of the milk until completely smooth; set aside.
3. In another bowl, lightly whisk the egg-yolks with 1 tablespoon of sugar to loosen; set aside near the stove.
4. Measure the remaining milk, the evaporated-milk, the rest of the sugar, the pinch of salt, and the butter so they are ready to go.

Cooking process

1. Combine the remaining milk, the evaporated-milk, the remaining sugar, the salt, and the butter in a saucepan. Warm over medium heat, stirring frequently, until steaming and the butter melts, about 8 to 10 minutes.
2. Whisk the reserved cornstarch mixture briefly, then slowly pour it into the pan while whisking constantly. Continue whisking as the custard thickens to a pudding-like consistency, about 2 to 3 minutes.
3. Temper the egg-yolks: scoop a ladle of hot custard into the bowl with the egg-yolks while whisking. Pour the warmed yolk mixture back into the pan, whisking steadily until silky and glossy. Remove from heat and stir in the vanilla-extract. For a richer sweetness, fold in the sweetened-condensed-milk to taste.
4. Immediately ladle the hot custard over the arranged sponge-cake, spreading gently to cover all surfaces. Dust evenly with cinnamon.
5. Let cool until just warm, then cover and chill until set, at least 1 to 2 hours.

How to enjoy

Serve the Latiya cold or slightly cool so the custard holds its shape and the sponge-cake is pleasantly soaked. Add a final light dusting of cinnamon right before serving for extra aroma. Latiya pairs beautifully with coffee or tea and keeps well in the refrigerator for casual snacking or sharing at gatherings.

Tips and variations

• If using more sweetened-condensed-milk, reduce the sugar to balance sweetness.
• When evaporated-milk is unavailable, use additional milk and cook a touch longer for body.
• For a sturdier base, lightly toast the sponge-cake to help it maintain texture under the warm custard.