- 1 loaf prepared vanilla pound cake (homemade or store-bought), sliced 1/2" thick
- 2/ 3 cup water
- 1/ 2 cup cornstarch
- 2 (12-ounce) cans evaporated milk
- 1 cup granulated sugar
- 1 stick unsalted butter
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste, or substitute with vanilla extract
- 2 ripe alphonso mangoes, peeled and small diced
- ground cinnamon
Place a single layer of sliced pound cake in the bottom of a 9 x 13" casserole dish that's at least 3" deep (it's okay if there are some spaces in between slices).
Whisk cornstarch into 2/3 cup water to create a slurry.
Add evaporated milk to a large heavy-bottom pot. Fill up each can with water and add to pot along with the sugar and butter. Bring mixture to a low boil over medium-high heat, stirring occasionally to avoid scalding.
Meanwhile, whisk eggs with vanilla extract and vanilla bean paste until smooth.
Reduce evaporated milk mixture to low heat, then slowly whisk in egg mixture. (Ignore the shreds of eggs as this will not be evident in the final taste and texture.) Stir constantly. Bring to a gentle boil over medium heat, then add cornstarch slurry. Cook for two minutes, stirring constantly.
Allow custard to cool off the heat for about 30 minutes, then stir in diced mango. Pour custard over pound cake and sprinkle generously with ground cinnamon. Cool uncovered in the fridge over night.
Serve big scoops of latiya into bowls or dessert plates and enjoy.