Crema De Fruta - cooking recipe

Ingredients

250 g ladyfingers
16 ounces canned fruit cocktail, drained and set aside juice for the gelatin mixture
for the Custard Filling
1 1/4 cups white sugar
4 tablespoons flour
5 egg yolks
3 cups evaporated milk
1/2 cup water
Gelatin glazed topping
3 ounces unflavored gelatin (2 packets)
1 1/2 cups fruit cocktail syrup
1 cup water
6 tablespoons sugar
2 tablespoons lemon juice

Preparation

Custard Filling:
Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
Remove from heat and cool.
Gelatin glazed topping:
Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
Remove from heat and cool.
To assemble:
Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
Spread 1/2 of the custard filling on top of first layer making sure to even it out.
Arrange1/2 canned fruits on top of custard.
Repeat layering: ladyfingers, then custard, then fruits.
Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
Chill in the fridge until the gelatin is set.
Serve.