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Creamy Dulce de Leche Crema de Fruta

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Negosyo Notes

Total Recipe Cost: P 696.85 Cost per Serving: P 46.46 12-15 servings

Creamy Dulce de Leche Crema de Fruta

Negosyo Notes

Total Recipe Cost: P 696.85 Cost per Serving: P 46.46 12-15 servings

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About this recipe

a sweet and delightful dulce de leche dessert topped with fruits for an unforgettable christmas memory.

Negosyo Notes

Total Recipe Cost: P 696.85
Cost per Serving: P 46.46
12-15 servings

Ingredients

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Dulce de Leche Custard

1 can Alaska Classic Sweetened Condensed Filled Milk 377g (290ml) Buy now
1 pack Alaska Crema
1/2 cup Alaska Evaporated Filled Milk
1/2 cup water
3 tbsps cornstarch
3 pcs large eggs
2 tsps vanilla extract
2 tbsps butter
1 sachet unflavored gelatin, dissolved in 2 tablespoons cold water

Hot Milk Sponge Cake

4 pcs large eggs
2 cups sugar
1 cup Alaska Evaporated Filled Milk
1/2 cup butter
2 cups cake flour
2 tsps baking powder

Toppings

300 grams strawberries
3 pcs green kiwi
2 pcs ripe mango
1 pack clear gulaman

Procedure

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Dulce de Leche Custard

Remove label from the can of condensed milk. Place the can in a pot then fill with water until the can is fully submerged. Simmer for 2 1⁄2 hours. Make sure the can is always submerged in water. Remove the can from the pot then let it cool before opening.
In a bowl, WHISK together the eggs and vanilla. Set aside
In a pan, mix Alaska Crema, Alaska Evaporated Filled Milk, water and cornstarch. Heat the milk mixture until almost boiling. Slowly pour half of the milk mixture into the egg mixture while whisking to temper the eggs. Combine the tempered egg mixture with the hot milk mixture in the pan. Cook over low heat until mixture slightly thickens. Remove from heat then mix in the cold butter and gelatin. Transfer to a bowl then cover the surface with cling wrap. set aside to cool.
Once mixture has cooled, FOLD in Alaska Sweetended Condensed Milk caramel then set aside in the chiller until ready to use.

Hot Milk Sponge Cake

Preheat oven to 350F. line a 9x13 baking pan with wax paper.
In a small sauce pan, combine Alaska evaporated milk and butter. Heat until small bubbles form in the edges and the mixture is hot but not boiling. Turn off heat.
Using an electric or handheld mixer, WHISK the eggs and sugar on high speed for about 5-7 minutes or until it triples in volume and color turns pale. Meanwhile in a another bowl, sift together the cake flour and baking powder.
Once the egg sugar mixture has tripled in volume reduce speed to medium then add the hot milk mixture in a slow steady stream.
Reduce speed to low then gradually add in the flour mixture.
Transfer the sponge cake batter in the lined pan then bake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let it cool to room temperature.

Assembly

Prepare the gulaman according to package instructions
Slice the fruits according to preference.
Transfer the hot milk sponge cake in a pyrex dish.
Spread the dulce de leche custard then arrange the fruits on top
Slowly pour the gulaman mixture then chill to set.
Best served chilled.

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Last updated Aug. 2021

Based on DTI.com

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