Ingredients
1½cups2% evaporated milk
1½cups2% milk
¾cupwhite sugar
½cupwater
¼cupall purpose flour
5egg yolks
1¼cupswater
16ozfruit cocktail in heavy syrup,(1 can), syrup drained and reserved
3ozunflavored gelatin,(3 packages)
2tbsplemon juice,or to taste
10.6ozladyfingers,(2 packages)
Preparation
Combine the evaporated milk, milk, sugar, ½ cup water, flour, and egg yolks in a tempered glass bowl.
Fill a large bowl with ice water, creating an ice bath.
Place the milk mixture in a large saucepan of boiling water, then cook, whisking constantly, for 10 to 15 minutes until custard thickens and reaches a temperature of 170 degrees F. Transfer the bowl to the ice bath to cool the custard.
Mix 1¼ cup of water, 1 cup of heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat.
Cook and stir for 10 to 12 minutes until gelatin dissolves.
Refrigerate the gelatin mixture for 30 minutes until cooled.
Layer ladyfingers in the bottom of a deep 9×13-inch dish, then top with a custard layer and fruit cocktail layer. Repeat layering with the remaining ingredients, ending with gelatin mixture covering the last fruit layer.
Refrigerate for 8 hours to overnight until set.
Serve and enjoy.
