This colorful dessert is actually easy to prepare!
FOR THE CUSTARD
1/2 cup sugar, white
2 cup all-purpose cream
2 tsp cornstarch
4 pc egg yolk
1 tsp vanilla extract
6 pc cupcake
1 can fruit cocktail (432g), drained, reserve syrup
powdered sugar, optional
Preparation
1. In a sauce pan, combine sugar, all-purpose cream and cornstarch. Bring to a boil, then set aside the mixture.
2. Place the egg yolk in a mixing bowl. Slowly add the cream mixture, whisking continuously.
3. Place the bowl over a pan of simmering water. Stir continuously until thick. Add the vanilla.
4. To assemble: Slice the cupcake into three, reserve the bottom part for the final toppings. Place the top part of the cupcake in the glass. Layer 2 tablespoon fruit cocktail on the cupcake, pour 2 tablespoons custard on the fruit cocktail. Place the other slice of the cupcake, top with another 2 tablespoon of fruit cocktail and 2 tablespoons custard. Place 1 slice of the cupcake on top of the layer and sprinkle with powdered sugar, if desired.
