For some reason, Chip really likes tres leches. It’s a little random, I know, but he’s quite the snob for this Hispanic dessert. We’ve tried it a few different restaurants, but I had yet to try it myself until this past Saturday. We were meeting some new friends from church (Grahm and Jena) for dinner and were then coming back to our house for dessert and a game of Settlers of Catan. I had been planning on making some brownies, but Chip was dropping some heavy hints that he would love it if I tried making tres leches. Pretty sure he called it my destiny at one point. Not desperate at all, right?
So I decided to give it a shot. Naturally, I did some recipe searching on Pinterest and eventually came across this one. I liked this one best because 1-it required fewer steps than other recipes and 2-recommended keeping the dish in the refrigerator over night. If you’ve had tres leches, you know it’s best served chilled, so I figured this recipe must have been posted by an expert since they recommended having it chill over night. Might not seem super logical, but it made sense in my head. Anyway, it was a lot easier to make than I had expected and whoa, was it sweet.
Here’s the link to the original recipe, but below are a couple of tweaks I made. Warning: this dessert is as unhealthy as you can get. That’s why we serve it with strawberries so we feel better about ourselves. Does that count as a balanced diet? ;)
- 6 eggs
- 1/4 teaspoon salt
- 2 cups sugar
- 1/2 teaspoon lime zest
- 3 teaspoons lime juice
- 3 teaspoons baking powder
- 2 cups flour
- 1/2 cup milk
Tres leches for soaking/drizzling:
- 14 oz. condensed milk
- 12 oz. evaporated milk
- 2 small cartons whipping cream
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Separate egg yolks from egg whites and keep both in separate bowls. Be careful not to break the yolks during the separation process. With a standing or hand mixer, beat the egg whites with salt until it starts to firm (use medium speed for a few minutes).
- Slowly add the sugar, beating well after each small addition. Add the egg yolks one by one, beating the mixture after each addition. Add the lime zest, lime juice and baking powder. Beat well. Lower the speed on your mixer and add the flour and milk, alternating between the two. Start and end with the flour.
- Butter a large baking dish (no smaller than 9” x 12”, but preferably a tad bigger) and pour the batter into the pyrex. Bake for 35 minutes (or until toothpick comes out clean from the center of the cake) and remove from the oven. Let the cake cool slightly. While it’s still warm, cut the cake into even squares (as small or as little as you want). Keep in mind this is an incredibly sweet dessert, so large squares may be a bit too much to handle for the ordinary palate.
- Beat the three milks (whipping cream, condensed milk and evaporated milk) with vanilla extract. Slowly pour half over the cake and refrigerate at least 8 hours or overnight. Serve each square on a plate and drizzle spoonfuls of the three milks over the top. Serve with strawberries for garnish.