In a saucepan, bring the tuak, fresh milk and whipping cream to a boil. Add the softened gelatine to the saucepan and cook until all the gelatine has melted.
Whisk the eggs and the sugar in a bowl and then add the gelatine mixture slowly. Return to the stove and cook, stirring well, until all the sugar has dissolved. Pour into mould and cool at room temperature until slightly set. Refrigerate for several hours or overnight before serving.
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