by Del Monte Kitchenomics
Packed with so much healthy goodness, DEL MONTE Fiesta Fruit Cocktail should be an everyday staple in your home. It has a refreshing mix of the freshest fruits— pineapples, papaya, halved cherries and nata de coco—that are great for dessert or snack time.
- 1 bar yellow gulaman, shredded
- 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (add water to syrup to make 1½ cups)
- 2/3 cup sugar
- ¾ cup evaporated milk
- ½ cup sugar (for caramelized sugar)
- 1 tsp vanilla extract
- 3 pcs eggs
1. Caramelize sugar in pan. Divide into 3 llanera/molds. Spread fruit cocktail at the bottom of the molds. Set aside.
2. Dissolve gulaman and sugar in syrup-water mixture. Boil until gulaman has dissolved, then strain. Return the liquid into pan. Keep it warm.
3. In a bowl using wire whisk, beat eggs until creamy. Strain on bowl.
4. Stir in milk and vanilla. Mix with gulaman. Cook over low heat with constant stirring for 5 minutes.
5. Add remaining DEL MONTE Fiesta Fruit Cocktail. Pour into prepared molds with caramelized sugar. Cover and chill until set.
2. Dissolve gulaman and sugar in syrup-water mixture. Boil until gulaman has dissolved, then strain. Return the liquid into pan. Keep it warm.
3. In a bowl using wire whisk, beat eggs until creamy. Strain on bowl.
4. Stir in milk and vanilla. Mix with gulaman. Cook over low heat with constant stirring for 5 minutes.
5. Add remaining DEL MONTE Fiesta Fruit Cocktail. Pour into prepared molds with caramelized sugar. Cover and chill until set.
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