Healthier Crema De Fruta Food

HEALTHIER CREMA DE FRUTA

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.

CREMA DE FRUTA

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.

HEALTHIER CREMA DE FRUTA

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.