This is a Filipino dessert that's very easy to make using broas or ladyfingers as the cake sponge. This recipe is healthier than regular crema de fruta because I reduced the amount of sugar and fat.


Recipe Summary

20 mins
20 mins
8 hrs 30 mins
9 hrs 10 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

336 calories; protein 16g 32% DV; carbohydrates 49.9g 16% DV; fat 8.6g 13% DV; cholesterol 182.7mg 61% DV; sodium 123.7mg 5% DV. Full Nutrition

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Rating: 5 stars
Perfect! Used Tropical blend fruit cocktail to get the original Philippine taste! Read More