Cremadefruta Recipes

Steps:

• 1. DO FILLING- Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water. Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened, about 8-10 minutes. Turn off heat. 2.*ADD egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid cooking the eggs. Return pan to low heat and cook for 2 minutes more. Cool. 3. ASSEMBLE: Arrange 6 M.Y. San Grahams (dipped in the fruit cocktail syrup ) on the bottom of an 8 inch square pan. Spread half of the custard evenly on top of the crackers. Top with a fourth of the fruit cocktail. Repeat procedure. 4.BREAK gulaman bar in half of the cold water to soften. Boil the remaining water, add the softened gulaman mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill and serve. For " Feeling Expert" Tip: When adding beaten egg yolks, add it slowly to your heated condensed milk mixture and stir constantly. This will ensure a smooth custard consistency.

Steps:

• Custard Filling:.
• Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
• Remove from heat and cool.
• Gelatin glazed topping:.
• Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
• Remove from heat and cool.
• To assemble:.
• Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
• Spread 1/2 of the custard filling on top of first layer making sure to even it out.
• Arrange1/2 canned fruits on top of custard.
• Repeat layering: ladyfingers, then custard, then fruits.
• Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
• Chill in the fridge until the gelatin is set.
• Serve.

Steps:

• To make the sponge cake: Preheat oven to 350°F
• Grease and flour a 9 x 13" baking pan.
• Sift the flour and baking powder together; set to the side.
• In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
• Continue mixing until light and fluffy.
• Gradually add the flour mixture.
• In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
• Slowly pour into the batter; mix until combined.
• Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
• Let cool completely.
• To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
• Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
• To make the custard: In a saucepan, combine sugar, flour and milk.
• Cook in medium-high heat, whisking constantly, until it thickens.
• Pour some of the mixture over the egg yolks and mix together till combined.
• Add the egg yolk mixture to the saucepan.
• Cook for a few more minutes then remove from heat.
• Stir in butter and vanilla extract.
• Pour over the sponge cake.
• Let cool completely.
• In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
• Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
• Microwave for 30 seconds to 1 minutes to melt the gelatin.
• Pour over the custard.
• Refrigerate for at least 2 hours before serving.

Steps:

• Combine evaporated milk, milk, sugar, 1/2 cup water, flour, and egg yolks in a tempered glass bowl (such as Pyrex®).
• Fill a large bowl with ice water, creating an ice bath.
• Place milk mixture in a large saucepan of boiling water; cook, whisking constantly, until custard thickens and reaches a temperature of 170 degrees F (77 degrees C), 10 to 15 minutes. Transfer bowl to ice bath to cool the custard.
• Mix 1 1/4 cup water, 1 cup heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat; cook and stir until gelatin dissolves, 10 to 12 minutes. Refrigerate gelatin mixture until cooled, about 30 minutes.
• Layer ladyfingers in the bottom of a deep 9x13-inch dish; top with a custard layer and fruit cocktail layer. Repeat layering with remaining ingredients, ending with gelatin mixture covering the last fruit layer. Refrigerate until set, 8 hours to overnight.