• 4 Envelopes unflavored gelatin
  • 4 Eggs
  • 1 Can (354 ml) evaporated milk
  • 1 1/2 Cup pineapple juice
  • 3/4 Cup white sugar
  • 1/4 Teaspoon vanilla extract
  • 2 Tablespoon brown sugar
  • 2 Tablespoon water
  1. Caramelize 1 tablespoons of brown sugar in 1 tablespoon of water by direct heat in each tin pan.
  2. Pour pineapple juice in a sauce pan over medium heat, add white sugar and keep stirring until dissolve.
  3. Once sugar are dissolved, add gelatin and stir. Do not let it boil.
  4. In a large bowl beat egg yolks, add milk and mix until well combine
  5. Pour the gelatin mixture in milk mixture, keep stirring until well incorporated.
  6. Pour unto the oval shaped tin pan, using a strainer to avoid bubbles.
  7. Let it set and cool in the refrigerator for 2-3 hours.
  1. If there are lumps of gelatin, strain before adding into milk mixture.
  2. Do not stir sugar and water in caramelizing, let it boil and sugar melt.
  3. Using a plastic mould, melt sugar and water in a sauce pan to caramelize.
  4. Serve with favorite slices of fruits on top and side of the platter.
  5. We used Knox Gelatine for this recipe.

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