By Chef Editha Singian
California Raisins
2 sachets gelatin, clear and unflavored
½ cup iced water
10 large egg yolks
1 tall can full-cream evaporated milk
¾ cup sugar
300 g cream
1 tsp grated lemon or dayap zest
1
In a big bowl, bloom gelatin in water. Set aside.
2
Mix egg yolks with milk and sugar in a saucepan over a bain-marie, stir constantly until it coats back of spoon. Pour into gelatin mixture and mix well until gelatin dissolves.
3
Add cream and zest. Blend well. Pour custard mixture in small bottles or crock pots and chill to set. Top with California Raisins. Chill further before serving.
Ingredients
California Raisins
2 sachets gelatin, clear and unflavored
½ cup iced water
10 large egg yolks
1 tall can full-cream evaporated milk
¾ cup sugar
300 g cream
1 tsp grated lemon or dayap zest