Crema De Fruta

Ingredients:
250 g ladyfingers
16 ounces canned fruit cocktail, drained and set aside juice for the gelatin mixture

for the Custard Filling:
1 1/4 cups white sugar
4 tablespoons flour
5 egg yolks
3 cups evaporated milk
1/2 cup water

Gelatin glazed topping:
3 ounces unflavored gelatin (2 packets)
1 1/2 cups fruit cocktail syrup
1 cup water
6 tablespoons sugar
2 tablespoons lemon juice

Directions:

Custard Filling:
1. 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.
2. Remove from heat and cool.

Gelatin glazed topping:

1. Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
2. Remove from heat and cool

To assemble:

1. Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
2. Spread 1/2 of the custard filling on top of first layer making sure to even it out.
3. Arrange1/2 canned fruits on top of custard.
4. Repeat layering: ladyfingers, then custard, then fruits.
5. Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
6. Chill in the fridge until the gelatin is set.
7. Serve