Crema De Fruita Filipino Trifle Recipes

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.

CREMA DE FRUITA -- FILIPINO TRIFLE

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.