Crema de Fruta

A classic Filipino dessert made with layers of cake, creamy custard, fruit, and a clear gelatin topping.

Course Dessert

Cuisine Filipino

Prep Time 30

Cook Time 10

Chill Time 4

Total Time 4 40

Servings

Calories 188kcal

9x9 square or 9x13 rectangular dish, about 2–3 inches deep (I used a 9.2 x 7.4 x 2.7-inch dish)
Small saucepan
Mixing bowls
Electric mixer (optional)

3 cups assorted fruits (mangoes, peaches, grapes, and pineapple) cut into small bite-sized pieces (see note)

Make the pastry cream: Heat the milk until warm (small bubbles at edges). Whisk the egg yolks, sugar, cornstarch, and a pinch of salt until smooth. Slowly whisk in warm milk. Return to saucepan; cook over medium, stirring, until thick, 3–5 minutes. Stir in vanilla and butter. Strain, cover with plastic wrap pressed on the surface, and chill until cool.
Prepare the fruits: Cut the fruits into small pieces. Drain canned fruits well. Set aside ½ cup of syrup to brush on ladyfingers or make simple syrup (¼ cup sugar + ¼ cup water, heated until dissolved, then cooled).
Fold the whipped cream: Whip the cold heavy cream with a tablespoon of sugar to medium peaks. Whisk cooled pastry cream until smooth. Fold whipped cream into pastry cream gradually until smooth and fluffy.
Layer the dessert: Place ladyfingers in the bottom of your dish. Brush with syrup to soften. Spread half the pastry cream evenly. Add most of the fruits (about 2 cups), saving some for the final topping. Repeat layers—ladyfingers (brushed with fruit juice or simple syrup), cream, and reserved fruits. Cover and refrigerate at least an hour or until slightly set.
Make the gelatin topping: Add the unflavored gelatin to a bowl. Pour a cup of boiling water over it while whisking until dissolved. Let cool slightly. Gently pour over fruit layer.
Chill & serve: Chill for a few hours or overnight until gelatin is set. Slice and serve cold. Best enjoyed within 2–3 days.

Fruits: I used about 3 cups of mixed fruit (fresh mangoes, grapes, peaches, and canned pineapple). You can also use two 15 oz cans or one 30 oz can of drained fruit cocktail.
Ladyfingers (broas): Light, crisp sponge cookies that work great as a base. You can also use graham crackers, store-bought sponge cake, or pound cake.
Gelatin: Use clear gelatin to set the fruit topping and give it a glossy finish. Agar-agar works too, but it sets firmer.
Heavy Cream: It makes the pastry cream lighter and smoother. You can substitute with table cream or all-purpose cream.