Wednesday, July 16, 2014
Creme de Fruta is a popular dessert in Philippines. It's sponge fingers (known as broas in Philippines) with custard, topped with canned cocktail fruits and clear jelly.
You can choose to make this with a homemade sponge or store bought sponge fingers, and I also saw some using graham crackers. I used a recipe I previously used to bake sponge fingers and baked this in a sheet form and cut out the sponge according to the size of my serving cups. Usually creme de fruta is set in a large glass tray, but I also saw some in individual servings. I also chose to spoon the custard over the sponge while it's hot, because this way, the custard will set better. I don't want to disturb it too much, afraid it will turn runny, and warm custard hydrates the sponge much better.
My eldest girl loved it a lot and it's her in the background. I don't understand why this dessert is so hard to shoot... it just doesn't turn out right... maybe due to the peach's colour, the white balance is just out.. and I'm still a noob after all these years, still shooting on auto, not knowing how to manipulate the buttons. hahaha!
She found me shooting them for too long and she could no longer wait... and held up one cup... and I saw it was nice to shoot this way... and so be it.
Crema de Frutaby WendyinKK
Makes 6 servings
Pinch of cream of tartar
63gm plain flour
3 egg yolks
3 Tbsp sugar (around 40gm)
2 tsp cornstarch
1 tsp plain flour
1/3 tsp vanilla extract or some vanilla seeds (I used 1/4 pod)
1 Tbsp gelatin + 50ml drinking water
2 Tbsp sugar
1 tsp lemon juice
Canned Cocktail fruits (I used 1 can 410g), drained
Glace cherry, as needed
1. Preheat oven at 200C, fan off. Line a 8/9 inch pan with baking paper.
2. Separate the egg whites and egg yolks. Beat egg whites with a pinch of cream of tartar until soft peaks. Gradually add in sugar and beat until stiff (hooked peak).
3. Add in egg yolks and fold with a wire whisk. Sift in flour and fold with whisk.
4. Pour the batter into the lined pan, and level it. Bake for 10 minutes or until firm to touch.
5. When cake is cooled, cut the sponge sheet to fit your serving cups. Fit the sponge into the cups neatly.
6. Cream egg yolks, sugar, starch and flour together until combined. Heat milk with vanilla in a saucepan until it starts to boil. Pour 1/4 of the milk into the yolk mixture, stirring gently all the while. Then pour all the hot milk into the yolk and stir again. Pour the yolk mixture back into the saucepan and cook until it thickens to the consistency of cream soup.
7. Spoon very warm custard onto the sponge in cups. Let it cool down.
8. Put drinking water into a heatproof bowl. Sprinkle gelatin over and leave it for 5 minutes. After that, heat water and sugar until it boils and pour this into the gelatin. Stir and put in lemon juice. Let it cool down.
9. Put a layer of cocktail fruits over the custard and glace cherry in the middle. Spoon the cooled gelatin over the fruits and chill for 5 hours before serving.
I am submitting this to Asian Food Fest Philippines Month,
hosted by Swee San of The Sweet Spot