MY San Grahams Crema de Fruita

Classic is good but classic with a twist is better – that’s MY San Grahams Crema de Fruita. Instead of the usual sponge cake, we made it easier by using MY San Grahams Honey -- dipped in fruit cocktail syrup. So go ahead, delight your family and guests with this mouth-watering masterpiece this fiesta month.


MY San Grahams Crema de Fruita

INGREDIENTS

For pie crust mixture:

12 piece MY San Grahams Honey dipped in fruit cocktail juice
For custard filling:
2-1/2 tablespoon sugar
5 tablespoon cornstarch
1-1/4 cup condensed milk
1-1/4 cup water
2 pc. egg yolks, beaten slightly
2 cup fruit cocktail, drained (reserve some juice)

For gulaman:

1/2 bar clear gulaman
1 tablespoon sugar
1 cup water


PROCEDURE

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 MY 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, and add the softened gulaman mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill and serve.