Leche Gulaman

I still have fruit cocktail and evaporated milk remaining after the Holidays. I was thinking where to use them but not with any kind of salad. My son's nanny happened to have a copy of Balitang Cebuana given to her after remitting home her salary on December. I saw this recipe: Leche Gulaman by Del Monte Kitchenomics at the back of the 4 page Balitang Cebuana. The presentation was very appealing. So there, I have found a dessert recipe for my evaporated milk and fruit cocktail- LECHE GULAMAN.

Ingredients:

24g unflavored yellow gelatin powder
1can (349g) Fiesta Fruit Cocktail
2/3 cup (149.3g) sugar
3/4 cup (154g) evaporated milk
3 pcs (150g) eggs
1/2cup (112g) sugar (for caramelized sugar) 

Procedure:

Separate the fruit cocktail from its juice with a strainer.
Measure juice and add water to make 1 1/2 cups.
Set Aside.

Distribute 1/2 cup sugar in 6 small molds. ( I don't have leche flan llanera/molds at home. I just used my cup cake molds) ; D

 Caramelize each mold over low fire.

Spread fruit cocktail at the bottom of each mold.

I also prepared a larger mold, used maple syrup instead of caramelized sugar and spread some of the fruit cocktail at the bottom.
Set Aside.

In a small pan using wire whisk, beat eggs until creamy.

Add and Stir in 3/4 cup milk.
Set Aside.

 In a bowl dissolve sugar first in the fruit-water mixture then add gradually the gelatin powder.

Warm just until sugar and gelatin have dissolved completely.
Remove from heat.

 Right away put the small pan with egg and milk mixture over low heat.

Pour the still warm gelatin mixture and stir.

Cook for 5 minutes with constant stirring.

Add remaining Fiesta Fruit Cocktail. (for this recipe, I forgot to add right away the fruit cocktail before mixture set)
Pour into prepared molds with caramelized sugar.
Chill until set.