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In a pot, mix together the ANGEL EVAPORADA and gelatin powder until fully dissolved. Leave for five minutes.
In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined.
Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into a container and chill in the fridge until set.
Mash the overripe bananas until a chunky paste.
Add the mashed bananas to a pot with the sugar and flavoring then cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly.
Place the slightly warm mashed bananas into the bottom of a glass bottle about ⅓ of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.
Pour over the ANGEL EVAPORADA on top of the bananas. Add water. Cover and shake slightly to mix then chill in the refrigerator until chilled.
Chop the strawberries into small chunks.
In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.
In a pot over medium heat, add half of the strawberry jam, water, and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Let jelly set and cut into small cubes.
Place the slightly warm strawberry jam into the bottom of a glass bottle until about ⅓ of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.
Pour over the ANGEL EVAPORADA on top. Add remaining ½ cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.
Ingredients
Directions
In a pot, mix together the ANGEL EVAPORADA and gelatin powder until fully dissolved. Leave for five minutes.
In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined.
Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into a container and chill in the fridge until set.
Mash the overripe bananas until a chunky paste.
Add the mashed bananas to a pot with the sugar and flavoring then cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly.
Place the slightly warm mashed bananas into the bottom of a glass bottle about ⅓ of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.
Pour over the ANGEL EVAPORADA on top of the bananas. Add water. Cover and shake slightly to mix then chill in the refrigerator until chilled.
Chop the strawberries into small chunks.
In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.
In a pot over medium heat, add half of the strawberry jam, water, and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Let jelly set and cut into small cubes.
Place the slightly warm strawberry jam into the bottom of a glass bottle until about ⅓ of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.
Pour over the ANGEL EVAPORADA on top. Add remaining ½ cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.
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