5 cups of milk (1.2 l)
1 1/2 cup of sugar (270 g)
1/3 cup of cornstarch (35 g)
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon in powder
2 egg yolks
4 large potatoes, peeled and cut into thin slices (1 kg)
1/4 cup of lemon juice (60 ml)
1/4 cup of water (60 ml)
2 boxes of English biscuits or champagne (180 g each)
5 cups of milk (1.2 l)
1 1/2 cup of sugar (270 g)
1/3 cup of cornstarch (35 g)
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon in powder
2 egg yolks
4 large potatoes, peeled and cut into thin slices (1 kg)
1/4 cup of lemon juice (60 ml)
1/4 cup of water (60 ml)
2 boxes of English biscuits or champagne (180 g each)
In a medium saucepan, bring 3 cups of milk to a simmer over low heat
Add the sugar, cornstarch, vanilla extract, cinnamon, and egg yolks, whisking constantly until the mixture thickens
Remove from heat and let cool, covered with plastic wrap to prevent skin formation
Place the potatoes, remaining sugar, lemon juice, and water in a medium saucepan
Cover and cook over low heat for about 15 minutes or until the potatoes are tender. Reserve
Cover a 11.5 x 28.5 cm English-style cake pan with plastic wrap
Dip the biscuits in the remaining milk
Line the bottom of the pan with a layer of dipped biscuits, topped with a little cream and mashed potato
Alternate layers, ending with the biscuit (if desired, reserve some cooked mashed potato for decoration)
Refrigerate the pudding covered with plastic wrap for about 4 hours or until firm
Dismantle, remove the plastic wrap, and cut into slices
327 calories per slice
