A luscious dessert combining creamy pudding with layers of soft cake and a hint of cinnamon.
In a large saucepan, combine the water, evaporated milk, butter, sugar, vanilla extract, and eggs.
Whisk the mixture thoroughly to ensure the eggs are fully incorporated and avoid curdling.
In a separate bowl, mix the cornstarch with the additional water until smooth.
Ensure there are no lumps in the cornstarch mixture for a smooth pudding texture.
Add the cornstarch mixture to the saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens to a pudding consistency.
Stir continuously to prevent the pudding from sticking to the bottom of the pan.
Transfer the pudding to a bowl, cover, and chill in the refrigerator until cool.
Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
Line the base of a 9x13 inch glass dish with thin slices of pound cake.
Ensure the cake slices cover the entire base for an even layer.
Spread the chilled pudding over the layer of pound cake evenly.
Use a spatula to smooth the pudding for a neat presentation.
Dust the top with ground cinnamon and chill the assembled dessert for at least 1 hour before serving.
Chilling allows the flavors to meld together for a more cohesive taste.
Serve the dessert chilled and enjoy.
Serve with a dollop of whipped cream for an extra touch of indulgence.
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