This recipe is for a Filipino fruit salad dessert called "Crema de Fruta". It has three layers - a graham cracker crust on the bottom, a creamy custard filling in the middle made with condensed milk, cornstarch, water and egg yolks, and a layer of fruit cocktail on top set with gelatin. The custard is cooked on the stove until thickened, then egg yolks are added while still heating to create a smooth texture. Layers of graham crackers, custard and fruit are assembled in a pan, topped with gelatin dissolved in water and chilled before serving.

1. Cooking mode:
"CREMA DE FRUTA RECIPE"
Ingredients
Makes 8 servingsYield:
one 8" square pan per 8 servings
For pie crust mixture:
12 pcs M.Y.San Grahams Honey *dipped in fruit cocktail juice
For custard filling:
2 ½ tablespoons sugar
5 tablespoons cornstarch
1 ¼ cups condensed milk
1 ¼ cups water
2 egg yolks, beaten slightly.
2 cups fruit cocktail, drained
* reserve some juice
For gulaman:
½ bar clear gulaman
1tablespoon sugar
1cup 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 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.

2. 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.