"Latiya" Custard

Connie "Kiyu" Guerrero


This dessert is famous among the people of Saipan. I LOVE it because it's like comfort food for me. Who can resist crackers or angel food cake with a tasty, creamy custard on top and cinnamon sprinkles to round it out?? I have made this for numerous of our friends and they absolutely love it.

★★★★★ 1 vote
10 Min


1 stick
2 can(s)
carnation milk
2 large
2 can(s)
water (use carnation milk can)
1 1/4 c
1 c
corn starch (argo brand)
1 Tbsp
pure vanilla extract
4-5 pinch
cinnamon, ground (for garnish)
1 box
ritz crackers (original)


1Use 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)
Melt butter in a pot and add milk. Add one of the cans of water. Bring to a boil. Lower the heat to medium.
3In 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)
4Add 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!)
5Let 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!
6Pour 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 :)

About this Recipe

Course/Dish: Other Side Dishes, Puddings
Other Tag: Quick & Easy