Custard
1 cup sugar
1/3 cup all-purpose flour
1 cup evaporated milk
3/4 cup water
3 egg yolks
1 tablespoon butter
20 pieces lady fingers
Topping
2 cups fruit cocktail, drained
2 tablespoons unflavored gelatin, dissolved in
1 cup hot water
For custard, combine sugar and flour. Stir in milk and water. Cook over low heat, stirring constantly until thick. Remove from fire, stir in yolks one at a time. Cook until thick before stirring in butter. Arrange half the lady fingers in a 13×9 pyrex dish. Pour half the custard, top with one cup of fruit cocktail. Make another layer with remaining lady fingers and custard and top with the gelatin. Chill thoroughly until gelatin sets.
