Creamy Fruit Custard Dessert Recipe

Crema de Fruta features layers of homemade chiffon cake, silky custard, fruit cocktail, and a clear fruit gelatin — a festive dessert that’s perfect for holidays or any special occasion.

Hello everyone — Sanna from Woman Scribbles sharing another beloved Filipino dessert: crema de fruta. This version combines a light, from-scratch chiffon cake with a rich vanilla custard, a layer of fruit cocktail, and a clear gelatin glaze for an elegant finish.

While some recipes use store-bought cake, graham crackers, or broas for convenience, making the chiffon sponge and custard from scratch gives the dessert the best texture and flavor. The good news: three of the four components can be prepared ahead, so assembly is quick when you’re ready.

Make-ahead tips:

1. Chiffon cake — Bake up to three days ahead. Wrap tightly in plastic or keep in an airtight container at room temperature. For longer storage, double-wrap (plastic then foil) and freeze up to three months; thaw overnight in the fridge before assembling.
2. Fruit cocktail — Store-bought fruit cocktail works well; drain thoroughly before using.
3. Custard — Keeps in the refrigerator for up to three days. Store in an airtight container and press plastic wrap directly on the surface to prevent a skin. Custard does not freeze and thaw well.
4. Gelatin — Prepare the gelatin just before assembly so it pours easily and doesn’t set too quickly.

Making the custard

The custard layer is a creamy vanilla filling made from milk, sugar, egg yolks, and cornstarch. It’s straightforward but requires gentle attention. Follow these tips for a smooth, lump-free custard:

• Temper the eggs: whisk a small amount of hot milk into the yolks gradually to equalize temperature and prevent scrambling.
• Cook over low heat and avoid boiling; high heat can cause curdling or separation.
• Whisk regularly to prevent lumps and to ensure even thickening.
• The custard is ready when it coats the back of a spoon and you can draw a clear line through it with your finger. It will firm up more as it cools.
• For extra smoothness, strain the cooked custard through a fine sieve.
• Press plastic wrap directly onto the surface while cooling to prevent a skin from forming.
• Cool completely in the refrigerator before assembling. For faster cooling, set the covered bowl in an ice bath for 20–30 minutes first.

Making the chiffon cake

• Use a non-stick aluminum pan and line only the bottom with parchment so the batter can cling to the sides and rise higher.
• Sift dry ingredients to remove lumps and to aerate the flour.
• Prepare the yolk mixture first, then whip the egg whites to stiff peaks and fold them in immediately to preserve volume.
• Fold gently using a cutting motion until the batter is uniform in color; overmixing will deflate the batter and develop too much gluten.
• Bake until the cake springs back to the touch and is lightly golden.

Making the gelatin

• We used unflavored Knox gelatin for a clear topping; if you use another brand, follow its package directions for bloom and dissolution.
• Heat the fruit cocktail juice with sugar, dissolve the bloomed gelatin in the hot liquid, then cool slightly before pouring over the fruit so it doesn’t melt the custard.
• Prepare the gelatin just before assembly, since it can set quickly.

Assembling the dessert

• Choose a clear square or rectangular dish that fits the cake snugly to prevent gaps where gelatin can run down the sides.
• Make sure the cake and custard are cooled before assembling to keep layers distinct.
• Drain the fruit cocktail well; excess syrup will make the cake soggy. Arrange fruit in an even layer on top of the custard.
• Pour slightly cooled gelatin evenly over the fruit using a pitcher or measuring cup with a spout. Alternatively, mix fruit with the gelatin and spoon it over the custard.
• Let the gelatin sit at room temperature for about 30 minutes until it begins to set, then refrigerate for at least 6 hours or overnight to fully firm.

How to serve and store

• Serve this dessert well chilled. Keep refrigerated until serving for best texture and food safety.
• The chiffon cake uses oil, which stays liquid when chilled, so the cake remains tender in the fridge rather than becoming dry. Store the assembled dessert in an airtight container and refrigerate up to three days.